Vegan Potato Soup Recipe With Beans & Kale
This beyond weekend turned into one in all notable excitement for our own family. considering the fact that shifting to the Seattle place in June, we’ve been renting a townhouse while navigating the crazy (!!) housing marketplace right here. thanks to our exquisite real estate broker and a few severe persistence, we sooner or later closed on a residence on Friday and moved in over the weekend. bins, boxes, everywhere, which means that we are that specialize in food born of natural comfort and ease. If the substances aren’t already within the fridge and pantry, or the essential pans are hidden away in a box, the meal simply ain’t going on.
there has been a night of take-out pizza in the midst of transferring, but after signing over actually each penny (or so it seems) to the bank, cooking at home is vital for our wallets. And allow’s be sincere, for our waistlines. This forty-something frame can best take so many pizza nights before my denims begin to protest. greens, greens and extra greens is the order of the day, and this wholesome vegan potato soup suits the invoice. It doesn’t hurt that this recipe requires most effective one huge saucepan, which means that much less rummaging via bins, plus less dishes to clean.
one of the ingredients that I continually maintain available is a bag of my favored Creamer potatoes from The Little Potato organisation. If we’re no longer such as them in sluggish cooker soups, roasted vegetable aspect dishes or amusing appetizers, my son is microwaving a handful of them for a day snack. My little chef seasons them with salt, pepper and a sprinkle of rosemary or cumin, and dips them into ketchup. For this vegan potato soup, I used the Blushing Belle varietal, however any of the Creamer potato varietals would work nicely.
INGREDIENTS
- 1 medium carrot, diced
- 3 garlic cloves, minced
- 2 tsp olive oil
- 1 medium onion, chopped
- 1 large stalk celery, diced
- 1/2 tsp crushed red pepper (less to taste)
- 1/4 tsp ground pepper
- 3/4 tsp crushed dried rosemary
- 1 (14 oz.) can Great Northern beans, drained & rinsed
- 4 cups chopped kale
- 2 tbsp tomato paste
- 3/4 tsp tsp dried thyme
- 1 1/2 lb. Little Potato Company Creamer potatoes (I used Blushing Belle), cut into 1/2-inch pieces
- 7 cups low sodium vegetable broth
- 1/2 tsp salt (or to taste)
INSTRUCTIONS
- warmth the olive oil in a large saucepan or Dutch oven set over medium warmth. add the onion, celery and carrot, and cook until the vegetables begin to melt, approximately five mins.
- Stir inside the garlic, rosemary, thyme, red pepper flakes and pepper, and cook dinner for 1 minute.
- Stir inside the tomato paste and prepare dinner for 1 minute.
- upload the potatoes and vegetable broth, and produce to a boil over medium-high heat. decrease heat slightly and prepare dinner at a active simmer for 15 minutes.
- add the beans and prepare dinner until the potatoes are soft, 10 to fifteen mins.
- Stir in the kale and prepare dinner till simply wilted, about 1 minute. Season with salt. Serve.
