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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Vegan Mushroom And Kale Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions