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Vegan Golden Harvest Soup with Kale, Leeks, White Beans and Squash

vegan golden harvest soup with squash white beans leeks and kale

5 from 1 review

I was so happy to see butternut squash at the farmers market last weekend. It is my favorite fall vegetable. I use it to make this Vegan Golden Harvest Soup with Kale, Leeks, White Beans and Squash and it did not disappoint.

This soup is so good and perfect for fall. Since it has turmeric it is anti inflammatory. The coconut milk in this soup also adds such a good flavor and healthy fats.

Let's get into the recipe.

This vegan golden harvest soup is

vegan golden harvest soup with kale leeks white beans and squash

What do I need to make a vegan golden harvest soup?

How do I store the leftovers?

This soup can be stored in a sealed container in the fridge for up to 4-5 days. It could also probably be frozen but I have not tested this.

Other plant based soup recipes to try

If you make this Vegan Golden Harvest Soup with Kale, Leeks, White Beans and Squash, please leave me a rating and review on this blog post. This is the best way to support me!

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vegan golden harvest soup with leeks white beans kale and squash

Ingredients

Scale

This makes 4-5 servings of soup

  • 3 leeks, white and light green parts only - roughly chopped
  • 4 cloves garlic - minced
  • 1 small butternut squash - cut into small cubes
  • 4 stalks celery - finely chopped
  • 2 cans white beans - drained
  • ~1 cup basil - finely chopped
  • 1 can full fat coconut milk
  • 4 cups vegetable broth (from 1 32 oz container)
  • 1 1/2 tsp turmeric
  • 1 1/2 tsp paprika
  • pinch red pepper flakes (optional)
  • juice from 1 lemon
  • 1 tbsp nutritional yeast
  • 1-2 tsp salt (adjust to your preference)
  • 1-2 tsp black pepper (adjust to your preference)
  • 1 tbsp good quality mustard
  • 1 head kale - finely chopped with ribs removed

Instructions

  1. Heat oil in a large pot over medium heat. Add leeks, garlic and celery. Cook for 7-8 minutes or until veggies have started to soften.
  2. Add all remaining ingredients to the pot. Cover and bring to a boil and then lower to a simmer.
  3. Simmer soup for 20-25 minutes until everything is cooked through.
  4. Turn off heat and add kale to soup. Stir soup until kale has wilted.
  5. Serve soup with your favorite sides and toppings, I like fresh toasted sourdough.