Soup is awesome…if it’s creamy then it’s stellar! So why not take one of the healthiest veggies out there–KALE–and cream it up? Add a little chicken or any other protein waiting to be paired with something exceptional and you’ve got a complete meal. What’s so lovable about this soup is that you don’t even really need to add a meat since it’s already got plenty of protein coming from the cannellini beans. By the way, cannellini beans are amazing in my book since they are a resistant starch and help keep your blood sugar balanced.
The creaminess in this soup doesn’t come from milk or cream–that’s the surprise! It simply comes from using a food processor to make those beans extra smooth. If you don’t have bean enthusiasts in your house, give this little trick a shot. My husband had no idea he was eating beans, his least favorite food in the world, he says. However, I noticed he went in for seconds. I didn’t point that out.
Creamy Kale and Chicken Soup
Make a creamy soup by blending coconut milk with Cannellini beans.
Ingredients
- 1 cup coconut milk
- 1 can Cannellini bean, drained and rinsed
- 1 T coconut oil
- 1 red onion, diced
- 2 garlic cloves, diced
- 1/2 tsp oregano
- 1 tsp thyme
- 2 tsp sea salt
- 1/4 tsp pepper
- 3 medium carrots, diced
- 4 cups water, filtered
- 1/2 bunch kale, chopped finely
- 2 cups leftover roasted chicken, chopped
Directions
- Step 1 Put Cannellini beans and 1 cup of coconut milk in a blender and blend until creamy (set aside)
- Step 2 Heat a skillet to medium then add coconut oil
- Step 3 Add onions and saute 4 minutes
- Step 4 add garlic and saute 2 minutes more
- Step 5 Add seasoning plus the carrots and saute for 5 more minutes
- Step 6 Add “cream” and 4 cups of water, stir well, increase heat slightly and bring to a boil
- Step 7 When you’ve reached boiling point reduce heat to a simmer and add chicken and kale (omit chicken if going Vegan)
- Step 8 Cover and simmer for 10 minutes