Chunky autumnal soup
Place a large saucepan over a medium heat and pour in the oil. Add the red onion, celery, garlic and carrot. Cook for about 5 minutes until the onions start to soften. Then add the leek and mustard seeds to the pan and continue to cook for a further 10 minutes until the leeks have softened.
Pour over the vegetable stock and Unsweetened Almond Breeze® and stir. Add the bay leaf and pink peppercorns. Continue to simmer for 20 minutes. Then add the cannellini beans, pinch of salt, and a few twists of black pepper and stir. Finally add the kale, stir through and cook for a final 5 minutes.
Remove the soup from the heat and stir through a small handful of finely chopped flat leaf parsley before serving.
Courtesy of Clean Supper Club