Vegan Mushroom And Kale Soup Recipe

Name: Vegan Mushroom And Kale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2 (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

Servings: persons

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 1/2 (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

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.

144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, or more to taste, 2 russet potatoes, diced, 2 carrots, diced, or more to taste, 3 stalks celery, diced, and more.

Yes, Vegan Mushroom And Kale Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Mushroom And Kale Soup

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