White Bean and Kale Soup with Cashew Cream

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Created on September 30th, 2025 at 04:51 pm

Hearty, creamy comfort in every spoonful

This White Bean and Kale Soup is a comforting, creamy, and completely dairy-free dish perfect for chilly days. The base of slow-simmered vegetables, creamy cashew broth, and nourishing white beans makes this soup a satisfying plant-based meal you’ll want on repeat. Cashew cream adds that luscious finish without any heaviness, and fresh kale brings color, texture, and nutrition to the table. Whether you’re prepping for a cozy weeknight dinner or making a wholesome big-batch lunch, this soup checks all the boxes. Warm, flavorful, and easy to make — it’s a must-try for the season.

🌟 Why You’ll Love This Recipe

Get ready to fall for this nourishing soup that’s both creamy and packed with vegetables. It’s not just filling — it’s loaded with plant protein, fiber, and rich, savory flavor. The homemade cashew cream gives it a luxurious texture, and it reheats beautifully for leftovers. You’ll love how simple ingredients come together into something truly satisfying and special. Plus, it’s vegan, gluten-free, and free from any dairy — a crowd-pleaser for everyone at the table. Perfect for seasonal dinners, meal prep, or just a comforting moment of self-care.

⏱️ Time Breakdown

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

📝 Ingredients List

1 cup raw cashews
2 tablespoons olive oil
1 medium onion, finely diced
3 large carrots, peeled and diced or thinly sliced
3 stalks celery, thinly sliced
1 leek, white and light green parts thinly sliced into half moons
1 teaspoon kosher salt
3 cloves garlic, chopped
Pinch of chili flakes (optional)
2 tablespoons nutritional yeast (optional)
1 teaspoon poultry seasoning or all-purpose seasoning
6 cups vegetable broth, divided
2 (15-ounce) cans white beans, drained and rinsed
1 large bunch kale (about 5 cups), washed and chopped
Salt, to taste
1/2 teaspoon black pepper

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large soup pot
High-speed blender
Measuring cups & spoons
Cutting board
Sharp knife
Wooden spoon or spatula
Mixing bowls

👩‍🍳 Step-by-Step Instructions

Soak the cashews. Place raw cashews in a heatproof bowl. Cover with just-boiled water and soak for 30 minutes.
Sauté the vegetables. Heat olive oil in a large soup pot over medium heat. Add onion, carrots, celery, leek, and salt. Cook 12–14 minutes, stirring occasionally, until soft and caramelized. 🥕🧅
Build the flavor. Add garlic, chili flakes, nutritional yeast, and seasoning. Sauté 2–3 more minutes until fragrant.
Add broth and beans. Stir in 5 cups of broth and the white beans. Simmer uncovered for 15 minutes.
Make cashew cream. Drain cashews and blend with remaining 1 cup broth until ultra-smooth and creamy.
Finish the soup. Stir in cashew cream and kale. Simmer 5–10 minutes until kale is tender and soup slightly thickens. 🥬✨
Season to taste. Add more salt, pepper, or chili flakes as needed. Serve hot with fresh herbs if desired.

💡 Pro Tips

Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently.
Substitutions: Swap kale for baby spinach, or try adding cooked quinoa for a heartier version.
Make-Ahead: Cashew cream can be made up to 3 days in advance and refrigerated.
Serving Ideas: Serve with crusty bread or over brown rice for an extra-satisfying bowl.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 bowl	420	18g	35g	22g	4g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.