Salmon with a Sweet Glaze
◷ 10 min
Main CourseReader rated
Mushroom and Kale Soup for Vegans
This hearty and flavorful soup is perfect for cozy nights, combining earthy mushrooms with nutritious kale in a rich, savory broth. It’s a simple, comforting meal that’s entirely plant-based and easy to make.
◷50 minTotal Time
♜4Servings
▥MediumDifficulty
Ingredients
4servings
Instructions
1
Saut Vegetables
Start by heating some olive oil in a large pot over medium heat. Toss in the potatoes, carrots, celery, and onion, and cook them for about 3 to 5 minutes, stirring occasionally until you can really smell their aroma. Next, add the broth along with one package of mushrooms, a pinch of salt, herbes de Provence, pepper, and a bay leaf. Let everything simmer gently until the vegetables soften, which should take around 15 to 20 minutes.
2
Cook Kale Until Tender
While that’s cooking, put the kale in a separate saucepan and cover it with water. Turn the heat to low and cook the kale until it’s tender, about 5 to 8 minutes, then drain off any extra water.
3
Chop and Blend Mushrooms
Take the second package of mushrooms and roughly chop them. Now, working in batches, fill your blender halfway with the cooked vegetables and broth. Secure the lid, maybe holding it down with a kitchen towel, and pulse a few times before blending until smooth. Pour each batch back into the pot.
4
Stir in veggies
Once all the soup is blended, stir in the cooked kale and the chopped mushrooms. Let the soup simmer for another 5 to 10 minutes, just until the mushrooms are tender but still have a bit of bite. Then it’s ready to enjoy!
Why You’ll Love This Recipe
This soup is packed with rich, earthy flavors from mushrooms and the vibrant, slightly bitter taste of kale. It’s hearty yet light, making it perfect for a cozy meal that’s also nourishing. Plus, it’s completely plant-based, so it’s great for anyone looking to enjoy a healthy vegan option.
Serving Suggestions
Serve the soup hot with a side of crusty bread or a fresh green salad. You can also add a sprinkle of nutritional yeast on top for a cheesy flavor without any dairy. A drizzle of olive oil or a few chili flakes can add a nice finishing touch.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 4 days. It also freezes well—just cool completely before freezing, then reheat gently on the stove. Stir occasionally while reheating to keep the texture smooth and even.
