Vegan Mushroom and Kale Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

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.