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Heat the sun-dried tomato oil in a large pot or Dutch oven over medium heat. Add the diced carrots and shallots and sauté for 5-7 minutes, until softened.

Stir in the minced garlic and chopped sun-dried tomatoes. Cook for another 2-3 minutes until fragrant, ensuring the garlic does not burn.

Add the tomato paste to the pot and stir well, cooking for 1 minute to deepen its flavor.

Add the drained and rinsed butter beans to the pot. Season with black pepper and salt, stirring to combine.

Stir in the harissa sauce, coconut milk, and vegetable broth. Bring the soup to a gentle simmer.

Add the chopped kale and nutritional yeast. Continue to simmer for 5-7 minutes, or until the kale has wilted and the soup has slightly thickened.

Taste and adjust seasonings as needed. Ladle the hot soup into bowls. Garnish with red pepper flakes, microgreens, and a drizzle of garlic-infused oil, if desired.


Heat the sun-dried tomato oil in a large pot or Dutch oven over medium heat. Add the diced carrots and shallots and sauté for 5-7 minutes, until softened.

Stir in the minced garlic and chopped sun-dried tomatoes. Cook for another 2-3 minutes until fragrant, ensuring the garlic does not burn.

Add the tomato paste to the pot and stir well, cooking for 1 minute to deepen its flavor.

Add the drained and rinsed butter beans to the pot. Season with black pepper and salt, stirring to combine.

Stir in the harissa sauce, coconut milk, and vegetable broth. Bring the soup to a gentle simmer.

Add the chopped kale and nutritional yeast. Continue to simmer for 5-7 minutes, or until the kale has wilted and the soup has slightly thickened.

Taste and adjust seasonings as needed. Ladle the hot soup into bowls. Garnish with red pepper flakes, microgreens, and a drizzle of garlic-infused oil, if desired.
