Kale and white bean soup recipe from The How Not To Die Cookbook
Make this delicious, warming soup, perfect for lunch on a chilly day.
- 6 cups/1.4 litres vegetable broth
- 1 large red onion (chopped)
- 3 to 4 garlic cloves (minced)
- 1 medium sweet potato (cut into 1cm dice)
- 5 cups/350g chopped fresh red kale
- ¼ teaspoon chilli flakes (or more if you love spice)
- 2 bay leaves
- 95g cooked or 1 425g BPA-free tin or Tetra Pak saltfree cannellini beans (drained and rinsed)
- 1 teaspoon white miso paste
- 2 tablespoons nutritional yeast (or yeast flakes)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon fresh marjoram or oregano (or ½ teaspoon dried)
- 2 teaspoons savory spice blend ( To make savoury spice blend: combine 2 tablespoons nutritional yeast or yeast flakes; 1 tablespoon onion powder; 1 tablespoon dried parsley; 1 tablespoon dried basil; 2 teaspoons dried thyme; 2 teaspoons garlic powder; 2 teaspoons mustard powder; 2 teaspoons paprika; 1⁄2 teaspoon ground turmeric; 1⁄2 teaspoon celery seeds ingredients in a spice grinder or blender to mix well and pulverize the dried herbs and spices. You can save the rest of the blend in a shaker bottle or jar with a tight-fitting lid to use another day. Store in a cool dry place.)
- Heat 1 cup/250ml of the broth in a large pan over medium heat.
- Add the onion and garlic and simmer for 5 minutes.
- Stir in the sweet potato, kale, chilli flakes, bay leaves and the remaining 5 cups/1.2 litres of broth and bring to a boil over high heat.
- Lower the heat to medium, add the beans, and cook until the vegetables are tender, 20 to 30 minutes.
- Ladle about ⅓ cup/80ml of the broth into a small bowl or cup. Add the miso paste and stir to blend.
- Pour the miso mixture into the soup and stir in the nutritional yeast, parsley, marjoram and savory spice blend*. Serve hot.