- Ingredients:
- 3 carrots
- 2 celery stalks
- 3 large potatoes
- 1 diced onion
- 3 cups veggie broth
- 1 15oz can full fat coconut milk
- 2 15oz cans of white beans
- 4 cups chopped and de-stemmed kale
- Few Tbsp chopped sun dried tomatoes
- Cup crushed tomatoes
- Spices:
- 1/3 cup nutritional yeast flakes
- 1 Tbsp minced garlic
- 1/4 tsp sage
- 1.5 tps basil
- 1/2 tsp oregano
- 1/2 tsp thyme
- dash red pepper flakes
- pinch of cumin
- handful fresh herbs like cilantro for garnish
- fresh squeeze of lime to serve if you want
- Peel and chop potatoes, carrots, onion & celery. Add to crock pot.
- Add rest of the ingredients except for kale, fresh herbs and lime juice.
- Turn on high heat and cook for a few hours. Blend up half of the soup in a blender and add it back in. (This will make the soup thicker and creamier.)
- Add chopped kale and turn down to low for another couple hours or so till potatoes and carrots are soft and you are ready to eat it
- Salt and pepper to taste, & serve with fresh herbs and lime juice if desired.
- Goes well with butter milk biscuits too.
This soup is so good on a fall or winter evening and loaded with creamy flavors. It is also dairy free and vegan if made with veggie broth. So good! 🙂
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