Soups & Stewsdeliciouslyella
Spiced Carrot & Cannellini Soup With Potato-Kale Topping
This soup is simple and straightforward but it offers over 30% of your daily calcium, all of your daily vitamin A, and a whopping 65% of your RDA of fibre. It takes twenty minutes to make and it’s so soothing, with a subtle kick from the harissa. Using crispy potatoes and kale for the topping make it extra satisfying.
👥 1 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●pan
- ●blender
- ●bowl
📝 Preparation Steps
1
Preheat your oven to 190°C fan/ 170°C/ 375°F.
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.
drizzle of olive oil
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.
drizzle of olive oilgarlic3 cloves
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.
carrots8.7 oz
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!).
carrots8.7 ozcoconut yoghurt1 tablespoonlemon0.5
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.
potatoes5.2 oz
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