This is by far the best soup I ever made and the best part is it’s creamy without an ounce of cream. The creaminess comes from pureed sun chokes. It’s a very filling soup but I did serve it with home baked carrot bread.
Creamy Kale And White Bean Soup
1 1/2 cups sun chokes, peeled and cut into smaller pieces
¼ cup shallots, minced
3 cups water
Dash of salt
1 tsp. poultry seasoning (without animal off course)
2 carrots, peeled and diced
½ zucchini, diced
1 cup kale, chopped
1 cup cooked white beans
1 tbsp. hazel nut oil
Salt & pepper to taste
Combine sun chokes, shallots, water, salt and poultry seasoning in a saucepan and bring to a boil. Cook for 5-10 minutes, until sun chokes are soft. Puree in blender water and sun chokes until completely smooth and creamy. Return to saucepan and add carrots and zucchini and bring to boil. Reduce to a simmer for 5-10 minutes until carrots and zucchini are soft. Add shite beans and kale and simmer for another 5 minutes. Stir in hazel nut oil, salt and pepper before serving.