This Easy Kale and Bean Soup is filled with immunity-boosting ingredients, such as a few drops of echinacea. It is a creamy and thick vegan soup that is delicious with crusty bread or any of your favorite toppings.
I’ve partnered with Sprouts on this recipe for Easy Kale Soup with Echinacea. All opinions herein are my own. Thank you for supporting the brands that keep this blog spinning.
This Easy Kale and Bean Soup is a creamy, thick, and hearty dairy-free soup. It is a healthy soup recipe that is packed full of nutritious ingredients and spiked with echinacea.
And it is so easy to make. It is a delicious dish that can be enjoyed with some crusty bread or spiced roti.
Team Kale Yeah vs Team Oh Kale No…
Kale always seems to conjure up strong feelings. There’s Team Kale Yeah and Team Oh Kale No!
And I am not trying to change anyone’s feelings about kale. However, I will say that there IS NOT a strong kale taste to this soup.
It might be because the flavors of sautéed onion, ginger, garlic, and spices like coriander, turmeric, and cayenne balance out the kale taste of this soup.
When celery and cannellini beans are added in and everything is blended up ~ all you have is one creamy, thick, spicy, DELICIOUS, immunity-boosting, soup!
Does this Easy Kale and Bean Soup have to be so thick?
I love to make my soups extra thick so I can easily scoop some of it up with a chip or some crusty bread or roti.
But, this Easy Kale and Bean Soup doesn’t have to be this thick.
In fact, it is just as tasty thinned down a bit.
You can thin this kale soup out with some vegetable stock. You can also use some coconut milk. Or, a combination of the two.
What are the ingredients in this Easy Kale and Bean Soup?
In addition to olive oil, salt, and pepper, this soup can be made with the following 10 ingredients:
- Yellow onion
- Garlic
- Ginger
- Coriander
- Cayenne
- Turmeric
- Water, vegetable stock, or coconut milk
- Celery
- Cannellini beans
- Echinacea
Tips when making this soup:
• Sautéing the onion, ginger, and garlic together for about 10 minutes adds so much more flavor to this soup than using them raw.
• When chopping up the onion, ginger, garlic, and celery, you do not have to chop them up very fine as you will be blending these.
• I used water to thin this soup. But, vegetable stock and coconut milk work well too. Vegetable stock adds a good bit of flavor. If you use salted vegetable stock, you won’t need to add too much salt in when seasoning it. If you use coconut milk to thin this soup, this soup will have undertones of coconut. Which is something to keep in mind if you do not like coconut. The resulting soup will also be more indulgent and rich with coconut milk like this spinach soup turned out.
• Fresh kale works best in this recipe. But you can also use frozen. When using fresh kale, make sure to remove the kale leaves from the thick stalk and discard the stalk. If you use frozen kale, you will only need about 1 cup, but the good thing is most frozen kale does not have the thicker parts of the stalk in the packages.
By the way, I purchased all my ingredients from Sprouts. Sprouts is my favorite place to shop at for quality produce, fun and healthy frozen foods, unique, seasonal products, as well as vitamins, and supplements.
Speaking of supplements, I added in some Sprouts brand echinacea to this soup.
True, the ingredients in this soup are immunity-boosting, but echinacea adds in just another layer of immune-boosting goodness.
What is echinacea?
Echinacea refers to a group of plants that are in the daisy family. Echinacea helps release chemicals in our bodies that decrease inflammation and increase the efficacy of our body’s immune system.
If you are looking to boost your immune system, naturally, with vitamins and supplements, make sure you stop by your closest Sprouts. Sprouts offers wellness when you need it most! Also, when you are there, grab the handful of ingredients needed to make this soup – because (for some of us at least) soup season is here!
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Ingredients
- 1 lg yellow onion
- 5 cloves garlic
- 1 inch piece of ginger
- 3 tbsp extra virgin olive oil
- 4 tsp coriander
- 1 tsp cayenne
- 1/2 turmeric
- 1/2 cup water
- 2 cups kale
- 3 stalks celery
- 1 can cannellini beans
- 40 drops Echinacea
- Salt and pepper to taste
Instructions
- Peel onion, ginger, and garlic cloves.
- Then roughly chop up the onion, ginger, and garlic. All the ingredients are going to be blended so these do not have to be finely diced.
- Add the olive oil to a pan and add in the chopped yellow onion. Sauté for about 5 minutes, stirring so it does not burn.
- Then add in the chopped ginger and garlic and sauté another 5 minutes, stirring often.
- Wash and chop up the celery. Also, remove the kale from the thick stems.
- Add the celery to the sautéing onion, ginger, and garlic and sauté for about 3 minutes.
- Drain the beans and rinse them well in a colander.
- Add the beans, coriander, turmeric, and cayenne to the pan and stir well to incorporate.
- Then add in the kale and cover the pan. Leave covered for about 3 more minutes, or until kale begins to wilt.
- Remove the pan from heat and add all the contents to a blender.
- Add the water (or vegetable stock or coconut milk or a combination) into the blender too.
- Blend until smooth.
- Add in the echinacea and blend for a quick second or two, again.
- Season with salt and pepper.
- Serve this Easy Kale and Bean Soup warm with toppings of your choice.
[…] isn’t exactly a culinary herb, but it is occasionally used in herbal teas, and it can even be cooked into soup. Also known as coneflower, echinacea plants are mostly grown as ornamentals, and they’re some of […]
Normally, I am not a huge fan of Kale as it requires some extra steps for making it delicious (It’s quite bland to my liking) But using it in soup sounds like a great way to utilize its benefits. The soup itself looks so thick, creamy and hearty (yet healthy). Perfection!
What a cool idea to use Echinacea in soup! Fall has arrived for good here in the northeast…in fact, Old Man Winter is starting to awaken I’m afraid. A good thick soup like this sounds like a healthy and delicious option for these chilly days!
It sounds like the perfect recipe to boost the immune system now that the flu season is arriving!
A very good immune booster, love the colours
love the idea of adding the essential oil to something i’m making! definitely making this before flu season takes over!
Love how healthy this soup is!! I actually had no idea you could even add Echinacea to soup – but I think it gave this soup both flavor and immune boosting powers! Will be making this one all winter long!
Love how healthy this soup is!! I actually had no idea you could even add Echinacea to soup – but I think it gave this soup both flavor and immune boosting powers! Will be making this one all winter long!
Totally in love with the flavors in this soup recipe. I can’t wait to try this. Thanks for sharing
This soup was a winner! I thinned it down with vegetable stock. My kids don’t like kale and they didn’t know they were slurping it up!