• 1 tbsp. preferred oil
• 1 small red onion, finely chopped
• 2 cloves of garlic, chopped
• 1 stick of celery, sliced
• 1 large carrot, sliced & quartered
• 1 leek, sliced
• 1 tsp. mustard seeds
• 400ml Unsweetened Almond Breeze Almond Milk
• 600ml vegetable stock
• 1 bay leaf
• 6 pink peppercorns
• 1x 300g tin of cannellini beans, drained and rinsed
• 2 leaves of kale, roughly sliced
• Good pinch of salt
• Few twists of black pepper
• Small handful flat leaf parsley, finely chopped

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

Serve with crusty bread hot from the oven!