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Vegan Mushroom and Kale Soup

Vegan Mushroom and Kale Soup

Cost $8, save $12

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $8

INGREDIENTS

  • Base ingredients

    • 1 tablespoon olive oil
    • 2 russet potatoes, diced
    • 🥕 2 carrots, diced
    • 🥬 3 stalks celery, diced
    • 🧅 1 onion, diced
    • 1 ½ containers vegetable broth (32 fluid ounces each)

  • Mushrooms

    • 🍄 2 (8 ounce) packages sliced mushrooms, divided

  • Seasoning and herbs

    • 🧂 2 teaspoons salt
    • 2 teaspoons herbes de Provence
    • 1 teaspoon ground black pepper
    • 1 bay leaf

  • Leafy greens

    • 2 cups chopped kale

STEPS

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.

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.

3

Coarsely chop the second package of mushrooms.

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.

NUTRIENTS

Per 1 serving

🔥

230

Calories

  • 9
    Protein
  • 40
    Carbs
  • 5
    Fats

💡 To save time, you can use pre-chopped vegetables from the store.For extra creaminess, add a splash of unsweetened almond milk or cashew cream at the end.Use fresh mushrooms for the best flavor; avoid canned ones.This soup can be stored in the fridge for up to 3 days or frozen for up to 2 months.