Hearty Kale Zucchini Sweet Potato Bean Soup

This hearty kale zucchini bean soup is full of fresh veggies and antioxidants to warm you and your tummy. Simmered in coconut milk for a creamy, thick broth, this healthy vegan recipe is sure to please. Definitely, a delicious way to warm you up during cold winter nights!

How to Make Hearty Kale Zucchini Bean Soup

Ingredients 

• 1 15-oz can cannellini beans
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 sweet potato, diced
• 6 cups vegetable stock
• 1 can coconut milk
• 3 cups chopped kale leaves (stems removed) or 1 pkg frozen kale
• 1 green zucchini, quartered
• 1 yellow zucchini, quartered
• ½ tsp ground turmeric (optional)
• salt and freshly ground black pepper to taste
• 4 tbsp coarsely chopped cilantro (add to soup and use for garnish)

Instructions 

• Rinse and drain the beans
• Add onion to a stock pot and cook until translucent
• Add garlic and cook for 1 minute
• Stir in carrots, celery, sweet potato and cook until tender
• Add broth, coconut milk and bring to a boil
• Add beans, kale, and zucchini and cook for 2-3 minutes
• Reduce heat and simmer for 5 minutes
• Season with salt and pepper
• Optional: ½ tsp ground turmeric powder for flavor and color
• Pour into your favorite bowl and top with cilantro
• Enjoy your Hearty Kale Zucchini Sweet Potato Bean Soup!

For more Daily Detox recipes delivered to your inbox, subscribe to my weekly newsletter!