Spiced Carrot & Cannellini Soup With Potato-Kale Topping
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
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Ingredients
1 serving
- 1 medium potatoes
- drizzle of olive oil
- A handful of kale
- 1 small red onions
- 3 cloves garlic
- about 350g carrots
- 240g canned cannellini beans
- 400ml water
- 8.4 fl oz almond milk
- 1 tablespoon harissa paste
- 1 tablespoon of coconut yoghurt
- 1 teaspoon brown rice miso paste
- ½ lemons
- A good pinch of sea salt
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Preparation
Step 1
Preheat your oven to 190°C fan/ 170°C/ 375°F.
Step 2
Add the potato to a small baking tray with a drizzle of olive oil and a pinch of salt. Roast until crispy, about 20-25 minutes. In the last 3 minutes of the potato roasting, toss in the kale.
Step 3
Meanwhile, make the soup. Heat a drizzle of olive oil in a medium saucepan for which you have a lid on medium heat. Add the onion and a sprinkling of salt and cook, stirring often, until softened, 3-5 minutes. Add the garlic and cook, stirring throughout, until fragrant, about 2 minutes.
Step 4
Add the carrots to the pan, along with the beans and boiling water. Place a lid on the pan and simmer, stirring occasionally, until the carrots start to soften, about 20 minutes.
Step 5
Once the carrots have softened, add the almond milk, harissa, coconut yoghurt, miso, and lemon juice to the pan and remove from the heat. Blend until smooth – either with a hand blender or add to a high-speed blender (careful with the latter, ensuring the soup isn’t too hot when you add it to a machine like a Nutribullet, they can explode if too hot!).
Step 6
Season to taste and pour half the soup into a bowl. Top with the crispy potatoes and kale. To save the remaining portion of soup for lunch the next day (if you’re doing our meal plan), cool the soup completely and store covered or in an airtight container in the fridge.
Step 7
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