1Add the oil and onion to a medium pot over high heat and sauté for 2 minutes or until softened. Add the garlic and rosemary and sauté for 1 minute or until fragrant.
2Add the potatoes and beans then sauté for 1 minute until they are covered in onion and garlic.
3Stir in the stock and kale and cook for another 15 minutes.
4Use a stick blender to blend half the soup. Alternatively, remove half the soup and blend in a stand blender until it reaches your desired consistency. Return the soup to the pot and stir through. Season with salt and pepper to taste.
5Ladle the soup into bowls and garnish with coconut cream and smoked paprika. Serve with crusty bread.
Tip: Squeeze a wedge of lemon over your bowl for a little zing — as a bonus, the vitamin C in this citrus fruit helps your body absorb all the incredible nutrients packed into this veggie soup!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.