Somehow, South Carolina has escaped wintery like weather this year, including the ice & snow storms that just hit most of the central and eastern states.
We were in Nashville yesterday, and got caught by some pretty bad ice. A normal 6.5 hour trip took us almost 13 (with a pit stop in Tuscaloosa).
I might be the only one out there who actually loves snow days, but I’ll trade 50 degree weather for everyone being safe and with power. No repeats of last year’s Ice Storm, please!
We may not get any snow this year, but it won’t stop me from making hearty, warm soups for the soul.
What a lovely, flavorful soup this is!
It’s perfect for dairy-free folks, as the cream is made with cashews–or simply for a person who is dying for a new soup that’s phenomenal.
If you want a creamier texture, you can puree half of the soup in a blender, or you can add more liquid to make a thinner soup. This recipe just happens to be exactly how I like it!
This soup is packed full of protein (beans) and heart healthy foods like kale and cashews. Pair this with a salad and my all time favorite Crispy Corn Flatbread, and you have a wonderful, filling meal.
There may not be much winter left, so add this one in your rotation before Spring rolls in.
I have two sweet helpers and their Allie girl in the background. It makes for a better picture in my opinion with these two rascals in it!!!
- 2 T vegan butter (such as Earth Balance) or regular grass-fed, organic butter (for a dairy option)
- 1 T olive oil
- 2 large shallots, peeled and chopped (about ½ cup)
- 4 cloves garlic, peeled and sliced thinly
- 2 fresh sage leaves, chopped
- 2 cans white cannellini beans, drained and rinsed
- 4 cups vegetable broth, divided
- ½ cup cashews, soaked at least 2 hours, then drained
- ½ t freshly ground pepper
- 1 t sea salt
- 2 large handfuls of curly kale, chopped
- In a medium pot, heat butter and oil over medium heat.
- Add chopped shallots and garlic and saute until soft and browned.
- Add sage leaves, salt & pepper, and beans to the pot and stir until combined.
- Pour 3 cups of the vegetable broth in the soup. Stir.
- As the soup cooks, blend the remaining cup of vegetable broth and the cashews in a high speed blender until it makes a cream.
- Pour the cream into the pot and stir until combined.
- Reduce heat to medium-low and cook for about 15 minutes.
- Add the kale in the soup, and stir until wilted and cooked through (about 2-3 minutes).
- Serve warm and enjoy.