I know what you're thinking - GREEN kale
soup?! Am I crazy?? I'm not, and I promise - this soup is kind of
mind-blowingly good. Years ago at a restaurant I had a thick, green soup
with a ton of spice. I doubt it was vegan, but I've been thinking about
it ever since. And while I never got the secret recipe, I did do my
very best to match the flavors and textures from that soup in this one.
And I think I came pretty close. This creamy soup is packed with kale
(so it's basically a salad, right?) and potatoes for creaminess, with a
smattering of butter beans throughout and a ton of rich, smoky flavor.
It tastes fantastic alongside a slice of crusty bread or topped with
hemp seeds or oyster crackers for a little crunch. Alex gave this soup
some pretty dirty looks before he took a bite - but he was totally
pleasantly surprised! If he's a convert, I think I can make you one too.
Either you're in or you're out at this point...so let's get cooking!
INGREDIENTS
1 tablespoon olive or coconut oil
2 cloves garlic, minced
1 medium yellow onion, chopped
2 cups red potatoes, cut into 1-inch cubes
4 cups vegetable broth
2 teaspoons smoked paprika
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups cooked butter (lima) beans
3 packed cups kale, stems removed
hemp seeds, for garnish
?
DIRECTIONS
Heat the oil in a large pot or dutch oven over medium heat. Sauté the garlic and onions together until fragrant, 3-5 minutes.
Pour in the potatoes, vegetable broth, smoked paprika, salt and pepper. Continue cooking over low-medium heat about 20-30 minutes, until the potatoes are fork tender.
Add in the beans, reserving a 1/2 cup to the side, and the kale. Stir to combine, and cook 5-10 more minutes. Remove from heat.
Blend the soup with an immersion blender or in batches in a high-speed blender until smooth. Pour in the remaining butter beans and stir. Serve immediately with a garnish of hemp seeds or crackers!
NOTES
Serves 6.
Butter beans are also known as lima beans, so use whichever. You can also sub white beans here.
Leftovers last about a week in the fridge or in the freezer indefinitely.
1 tablespoon olive or coconut oil
2 cloves garlic, minced
1 medium yellow onion, chopped
2 cups red potatoes, cut into 1-inch cubes
4 cups vegetable broth
2 teaspoons smoked paprika
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups cooked butter (lima) beans
3 packed cups kale, stems removed
hemp seeds, for garnish
?
DIRECTIONS
Heat the oil in a large pot or dutch oven over medium heat. Sauté the garlic and onions together until fragrant, 3-5 minutes.
Pour in the potatoes, vegetable broth, smoked paprika, salt and pepper. Continue cooking over low-medium heat about 20-30 minutes, until the potatoes are fork tender.
Add in the beans, reserving a 1/2 cup to the side, and the kale. Stir to combine, and cook 5-10 more minutes. Remove from heat.
Blend the soup with an immersion blender or in batches in a high-speed blender until smooth. Pour in the remaining butter beans and stir. Serve immediately with a garnish of hemp seeds or crackers!
NOTES
Serves 6.
Butter beans are also known as lima beans, so use whichever. You can also sub white beans here.
Leftovers last about a week in the fridge or in the freezer indefinitely.
