Recipe: White Bean & Kale Soup {Vegan & GF}

Summary: This is my prefect kind of soup! A big bowl gorgeous greens. Now this soup is not normally blended but Mr Ask loves a blended soup. I wasn’t sure but I think I actually like this way better! I love that this is really easy to throw together, just chopped roughly . The blended beans make this lovely and creamy without any dairy and you could add another can if you wanted it thicker. Don’t forget the squeeze of lemon, it add so much. Enjoy!

Ingredients 

• 1 tblsp olive oil
• 1 brown onion, peeled & chopped
• 2 leeks, chopped & rinsed 
• 2 cloves garlic, minced
• 4 cups veggie or vegan chicken stock
• 1/4 cup nutritional yeast 
• 1 tsp dried Italian herbs
• 1 tsp dried oregano 
• 2 tsp garlic powder
• 2 tsp onion powder 
• 2 zucchini, chopped 
• 1 (140g) bunch kale, chopped 
• 1 (400g) can white beans, drained
• Sea salt & black pepper to taste
• 1 pinch red pepper flakes (optional)
• 1 lemon, juiced plus lemon wedges for serving

Instructions

1. Preheat a heavy bottom stock pot over medium heat and add the oil, onions and leeks. Saute for a few minutes until they have softened.
2. Add garlic and cook until fragrant, about a minute. Add the stock, nutritional yeast, garlic & onion powder and herbs.
3. Bring the soup to a simmer then add the zucchini, kale and white beans. Cover and simmer for 15 mins.
4. Blend the soup with an immersion blender until smooth. Sir in the lemon juice, taste and adjust seasonings with sea salt, black pepper and chilli flakes to your taste.
5. Serve hot with a pinch of the red pepper flakes and lemon wedges on the side.