Vegan Butter Bean Kale Soup
Ingredients
- 4 carrots
- 1 leek
- 6 garlic cloves
- 1 tbsp miso paste
- 600ml vegetable stock (double if using dried beans)
- 3 x tins of tomatoes
- A large handful of fresh kale
- 2 cups dried butter beans or 2x tins
- 2 bay leaves
- 1/4 cup nutritional yeast
- Pasta
- Chilli flakes
Toppings
- ground macadamia nuts
- salt
- black pepper
- nutritional yeast
Preparation
Chop the carrots, leek, and garlic
In a large pot, sauté the leek and garlic until fragrant
Add the carrots, miso paste, vegetable stock, tins of tomatoes, butter beans, and bay leaves; bring to a boil and simmer until tender
Add kale and pasta, cooking until pasta is al dente
Stir in nutritional yeast
Serve topped with chilli flakes, ground macadamia nuts, salt, black pepper, and additional nutritional yeast if desired