Fall is here and this is a great soup to help keep you warm and filled up! This soup is a protein packed vegan white bean and kale soup also loaded with fiber, and is pretty quick and easy to make.
I veganized and slightly modified this recipe from New York Times Cooking, "Lemony White Bean Soup With Turkey and Greens.”
My recipe modifications:
For white beans, I used organic Cannellini beans.
Instead of dicing carrots, I shredded a carrot on a box grater using the large holes because for me it's easier than dicing and I like the shredded carrot look. I added the shredded carrots at the end with the greens because shredded carrots cook fast.
For greens, I used organic kale. I only cooked the kale for 5 minutes which was perfect.
To replace turkey, I used the Lightlife Smart Ground Mexican Plant-based Crumbles which are soy-based with wheat gluten, so it's not gluten-free*. Using these crumbles, adding cumin isn't necessary plus cut the salt by half using 1/2 teaspoon instead of 1 teaspoon called out in the NYT recipe.
For the chicken stock, I used the vegan Better Than Bouillon No Chicken Base.
For herbs, I used parsley because I love the earthy peppery flavor of parsley.
*Note: Lightlife also has an Original Flavor Smart Ground Crumbles if you don't want to use the Mexican flavored version. For a gluten-free option, using TVP (textured vegetable protein) would be great to use for protein in this soup.
The next day I got the inspiration to add chunks of roasted sweet potato to the soup, and yup gamechanger! NOW, it really feels and tastes like a Fall season soup.
I highly recommend adding in roasted sweet potato, butternut squash, or Japanese sweet potato. Makes the soup even more filling and delicious!