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White Bean Soup With Roasted Garlic And Kale

In an uncovered skillet over medium-high heat, roast garlic cloves in skin until golden, stirring to brown evenly, for about 10 minutes. Peel and set aside. In a large pot or dutch oven, add a few tablespoons of vegetable broth and heat to medium-high. Then add chopped leeks. Cook leeks with broth for 3 minutes. Add carrots, potato and dried basil, and cook for an additional 5 minutes. Add white b. . .

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Servings: 2

Prep Time: 00:15

Cook Time: 00:30

Main Ingredients

1 small head of garlic, skin left on and broken into individual cloves

1 leek, chopped

2 carrots, sliced

1 medium white potato, chopped into almond-size pieces.

1/2 teaspoon basil

1 , 15- oz can white beans (navy, cannellini, or great northern)

2 teaspoons white miso

2 - 3 tablespoons nutritional yeast (optional, for cheesier taste)

2 cups cashew cream (1/3 cup raw soaked cashews blended with 1.5 cups water)

3 cups low sodium oil-free vegetable broth, divided

2 cups kale, chopped

1 teaspoon apple cider vinegar

1/4 - 1/2 teaspoon ground black pepper

salt to taste

Preparation

1In an uncovered skillet over medium-high heat, roast garlic cloves in skin until golden, stirring to brown evenly, for about 10 minutes. Peel and set aside.

2In a large pot or dutch oven, add a few tablespoons of vegetable broth and heat to medium-high. Then add chopped leeks. Cook leeks with broth for 3 minutes.

3Add carrots, potato and dried basil, and cook for an additional 5 minutes.

4Add white beans, cashew cream, white miso, nutritional yeast, ground black pepper, and 2.5 cups vegetable broth (save the other 1/2 cup of broth for later).

5Bring to boil, then lower heat. Cook over medium-low heat for 20 minutes, uncovered, stirring occasionally.

6After time has passed, scoop 1/2 cup of soup into blender with peeled roasted garlic and 1/2 cup of vegetable broth. Blend until combined. Or you can use an immersion blender to blend the garlic into the soup. Stir garlic sauce back into soup and at this point add chopped kale.

7Cook for an additional 5-7 minutes or until kale is wilted and tender.

8Turn off heat and then stir in apple cider vinegar. Salt to taste.

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