Vegan Mushroom and Kale Soup recipe

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Ingredients

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

Nutrition Info

230.2 calories
carbohydrate: 40.4 g
cholesterol: : -
fat: 5 g
fiber: 7.7 g
protein: 9.1 g
saturatedFat: 0.6 g
servingSize: -
sodium: 1929.4 mg
sugar: 10.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 cups

Recipe Note

Creamy-like vegan mushroom and kale soup recipe makes a great main dish.

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