Ingredients
- High heat oil a splash
- Carrots 3 medium (or equivalent)
- Celery 3 stalks (or equivalent)
- Potatoes 3 medium (or equivalent)
- Garlic cloves 5
- Onion Powder 2 teaspoons
- Marjoram 1 teaspoon
- Red pepper flakes 1 teaspoon
- Veggie Broth 5ish cups (plus a little extra to help you get the texture you want)
- Bay leaves 3
- White Beans 4 cups of cooked beans
- Kale 1 bunch
- Cashew Milk (or non-dairy milk of choice) 1 cup
- Optional - fresh herbs however much ya want
Directions
- 1
If you haven't already cooked the beans, cook 'em up, or you can use canned beans.
- 2
Roughly chop potatoes, carrots, celery, kale, and mince garlic (They're going to get blended up later on so they don't need to look pretty - the smaller you chop them the faster they'll cook so keep that in mind).
- 3
Get large soup pot. Heat on medium heat.
- 4
Oil the soup pot and toss in the potatoes, carrots, celery and saute for a few minutes.
- 5
Add garlic cloves, onion powder, majoram, red pepper flakes and saute for another minute.
- 6
Add kale, bay leaves, and veggie broth. Bring to a boil. Once boiling, lower down to a simmer and simmer for 10 minutes.
- 7
Add in white beans and simmer for another 5 minutes. At this point, the soup should be ready to blend: you'll want to test the veggies to make sure they're soft enough - make sure the potatoes/carrots, celery can be easily pierced with a fork. If you need to, simmer the soup longer.
- 8
When veggies are soft enough to blend, remove the bay leaves. Lower the heat. Add cashew milk. Get immersion blender and blend soup. If you want to thin out soup you can always add more veggie broth at this point.
- 9
Top it off with salt, pepper, and any fresh herbs you have on hand (like oregano or parsley...nom nom).