There’s nothing like a steaming bowl of soup on a cold winter’s day to nourish the body and soul. This hearty potato and white bean soup is packed with plant-powered protein, fiber, and other essential nutrients. And the good news is it’s healthy, filling, and 100% vegan!
Ingredients:
- 2 tablespoons olive oil
- 1 large white onion, diced
- 1 large carrot, diced
- 2 ribs of celery, diced
- 2 bay leaves
- 4 cloves of garlic, minced
- 1/2 teaspoon of chili flakes
- 3 white potatoes, peeled and chopped into medium-sized chunks
- 4 cups of hot veggie stock
- 1/2 cup quinoa
- 1 cup cooked white beans
- 1 cup kale, tough stalks removed and leaves finely chopped
- Zest of 1 lemon
- 1/3 cup fresh parsley, finely chopped
- Salt and pepper
- More olive oil for drizzling
Instructions:
- Heat the olive oil in a large soup pot and add the onion, carrot, celery and bay leaves. Sauté for around 10-12 minute until the onions are soft and translucent.
- Add the garlic and chili flakes and cook for another 2 minutes.
- Add the potatoes and veggie stock and simmer over a low heat until the potatoes are soft.
- Use a potato masher to roughly mash the potato chunks to thicken the soup and create a creamy texture.
- Add the white beans and quinoa and simmer for another 15 minutes. Add more liquid as needed as the quinoa will absorb a lot of the broth.
- Add the kale and continue to simmer until cooked.
- Take the soup off the heat and add the lemon zest and most of the parsley. Season with salt and pepper to taste.
- Serve and top with the rest of the parsley and a drizzle of olive oil.
- Enjoy with crusty sourdough bread for a belly-warming dinner!
