Name: Vegan Mushroom and Kale Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil, or more to taste - 1 tablespoon; Russet potatoes, diced - 2; Carrots, diced, or more to taste - 2; Celery, diced - 3 stalks; Onion, diced - 1; Vegetable broth - 1 ½ (32 fluid ounce) containers; Sliced mushrooms, divided - 2 (8 ounce) packages; Salt - 2 teaspoons; Herbes de Provence - 2 teaspoons; Ground black pepper - 1 teaspoon; Bay leaf - 1; Chopped kale - 2 cups

Ingredients for - Vegan Mushroom and Kale Soup

1. Olive oil, or more to taste 1 tablespoon

2. Russet potatoes, diced 2

3. Carrots, diced, or more to taste 2

4. Celery, diced 3 stalks

5. Onion, diced 1

6. Vegetable broth 1 ½ (32 fluid ounce) containers

7. Sliced mushrooms, divided 2 (8 ounce) packages

8. Salt 2 teaspoons

9. Herbes de Provence 2 teaspoons

10. Ground black pepper 1 teaspoon

11. Bay leaf 1

12. Chopped kale 2 cups

How to cook deliciously - Vegan Mushroom and Kale Soup

1 . Stage

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 . Stage

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 . Stage

Coarsely chop the second package of mushrooms.

4 . Stage

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.