I have a bag full of potatoes so I had to come up with a way to use plenty of them at once. This is the first soup I've ever made from scratch, and, honestly, the vegetables do all the work for you. My goal was to make a hearty meal, so I just emptied my fridge into the pot.
I had plenty of kale and carrots to use from my SingBean order, so I combined them with a tri-bean blend and potatoes for this soup. The tri-bean blend includes pinto, kidney and black beans. Feel free to use chickpeas or vegan sausage in place of the tri-bean blend, whichever you prefer. Also, I used russet potatoes, but red or yellow potatoes would work as well. I don't think there's anyway to screw this soup up, it cooks itself.
3 russet potatoes, cut into bite-sized pieces
1- 32oz. container vegetable broth
1 - 15oz. can tri-blend or your preferred beans
1 bunch kale, de-stemmed & chopped (SingBean)
1-2 large carrots, sliced (SingBean)
1 yellow onion, diced
5 garlic cloves, minced
2 tbsp avocado oil, or preferred oil
1.5 cups coconut milk, unsweetened
1 tbsp all-purpose flour
2 tbsp Italian seasoning
1 tsp cumin
1 tsp turmeric
1 tsp red pepper flakes
sea salt & cracked black pepper to taste
Add preferred cooking oil to a large pot over medium heat. Once hot, add onions and sauté for 5 minutes, until softened. When the onions are tender, add garlic, Italian seasoning, and red pepper flakes and sauté for another minute, stir occasionally not to burn the garlic.
Add potatoes, carrots and vegetable broth to the pot, bring to a simmer and cook about 15 minutes, until potatoes are tender.
If you're able to pierce your potatoes easily with a fork, they're tender. Add the kale to the pot and stir in until wilted. In a bowl, blend the coconut milk and flour until there are no clumps, then add mixture to the pot. Drain the tri-bean blend (or chickpeas/cooked vegan sausage) and add them to the soup with cumin, turmeric, salt and pepper to taste. Stir and bring all ingredients to a simmer until everything is warm and cooked trough. Serve in a bowl garnished with scallions and enjoy!