Kale and White Bean Soup Recipe
All the healthy goodness of THAT viral Kale Salad from everyone's favorite bourgie health food store (erewhon), but warm and cozy and much easier to eat as a Soup!
Servings: 4 servings
Ingredients
Kale White Bean Soup
- 2 tablespoons olive oil
- ½ onion
- 5-6 cloves garlic
- 1 bunch kale thick stems removed and leaves roughly chopped
- 8 cups rich vegetable or mushroom stock
- 10 ounces spinach
- 1 teaspoon sea salt plus more to taste
- 2 cans white beans, drained, about 3 cups
- 1 lemon
- 2 avocado
- ¼ cup hemp seeds
- ¼ cup roasted pumpkin seeds
- ¼ cup roasted sunflower seeds
Instructions
- Sauté chopped onions and garlic in avocado oil over medium heat in a very large soup pot until soft and translucent, about 5 minutes.
- Add all the chopped kale, 1 can of beans, 8 cups of broth, and 1 teaspoon of sea salt to the pot. Bring to a boil, reduce the heat, and simmer for 10 minutes until kale is tender. Turn off heat under pot.
- Stir spinach into hot soup to just barely wilt the leaves.
- Ladle all of the greens and beans and about half the liquid to a blender and puree to the texture you like, adding liquid from the pot as needed. Give it 45 seconds for a soup that has some leaves that are identifiable as kale, and up to 2 minutes for a smooth puree. Return pureed soup to pot. Alternative: use an immersion blender to puree the soup directly in the pot.
- Add drained beans from second can (about 1½ cups) to the pureed soup in the pot. Bring soup back to a boil. Reduce heat and simmer until beans are warmed through. Season with sea salt. Stir in juice from 1 lemon.
- Ladle soup into bowls. Garnish each bowl with sliced half avocado and about ⅓ cup Savory Seeded Granola. Serve extra lemon wedges and granola on the side.
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