Cheesy Vegan Potato Kale Soup

• Produce

  • 3 cloves Garlic
  • 1 bunch Kale
  • 1 Onion
  • 1/2 tsp Thyme, ground
  • 1 lb Yukon gold potatoes

• Canned Goods

  • 4 cups Vegetable broth

• Condiments

  • 1/4 tsp Liquid smoke

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2/3 cup Nutritional yeast
  • 1/4 tsp Paprika
  • 1 tsp Salt

• Other

  • 1 15-ounce can Cannellini (white beans, drained and rinsed

Found on emilieeats.com

Description

Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 pound Yukon Gold potatoes (about 3-4 medium), chopped into 1-inch chunks
• 4 cups vegetable broth
• 1 15-ounce can cannellini (white) beans, drained and rinsed
• ⅔ cup nutritional yeast
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground thyme
• ¼ teaspoon paprika
• ¼ teaspoon liquid smoke
• 1 bunch kale, chopped into small pieces

Directions

• In a large pot over medium heat, warm up a little water or oil (if using). Add the chopped onion and stir; cook until tender and lightly browned, about 5-7 minutes. Add garlic; cook for 1 minute.
• Add the potato chunks and broth; bring to a boil. Cover and cook until the potatoes are tender, about 20 minutes.
• If using an immersion blender, add the beans and nutritional yeast to the pot, then blend until smooth. If using a regular blender or food processor, slowly add potatoes in broth, beans, and nutritional yeast to the blender and blend until smooth; work in two batches if needed. Return the soup to the pot.
• Reduce heat to simmer. Add salt, pepper, thyme, paprika, and liquid smoke. Stir.
• Add the chopped kale and stir to incorporate in the soup. Cover and cook until the kale wilts, about 5 minutes.
• Serve hot; top with red pepper flakes, tempeh bacon, or additional nutritional yeast.