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Vegan Mushroom and Kale Soup

5

50 min

Vegan Mushroom and Kale Soup

Vegan Mushroom and Kale Soup Photo 1

Time

50 min

Serving

4 persons

Calories

230

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
Creamy-like vegan mushroom and kale soup recipe makes a great main dish.

Ingredients

  • olive oil: 1 Tbsp (to taste)
  • russet potatoes: 2 piece (diced)
  • carrots: 2 piece (diced, to taste)
  • stalks celery: 3 piece (diced)
  • onion: 1 piece (diced)
  • ½ (32 fluid ounce) containers vegetable broth: 1 piece
  • mushrooms: 2 packages (8 ounce packages, divided, sliced)
  • salt: 2 tsp
  • herbes de Provence: 2 tsp
  • ground black pepper: 1 tsp
  • bay leaf: 1 piece
  • kale: 2 cups (chopped)

Metric Conversion

Stages of cooking

Vegan Mushroom and Kale Soup Photo 21
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  1. Heat olive oil in a large saucepan over medium heat. Add potatoes, carrots, celery, and onion. Cook and stir until fragrant, 3 to 5 minutes. Add broth, 1 package of mushrooms, salt, herbes de Provence, pepper, and bay leaf. Cook until vegetables are soft, 15 to 20 minutes.
    Vegan Mushroom and Kale Soup Photo 2
  2. Place kale in a separate saucepan over low heat and add water to cover. Cook until tender, 5 to 8 minutes. Drain excess liquid.
    Vegan Mushroom and Kale Soup Photo 3
  3. Coarsely chop the second package of mushrooms.
    Vegan Mushroom and Kale Soup Photo 4
  4. Fill blender halfway with the vegetables and broth. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining vegetables and broth. Pour all of the pureed soup back into the saucepan. Add the kale and chopped mushrooms. Let simmer until mushrooms are just tender, 5 to 10 minutes more.
    Vegan Mushroom and Kale Soup Photo 5

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