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!
0 Comments