Vegan Mushroom and Kale Soup recipe
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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 ½ (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
Nutrition Info
- 230.2 caloriescarbohydrate: 40.4 gcholesterol: : -fat: 5 gfiber: 7.7 gprotein: 9.1 gsaturatedFat: 0.6 gservingSize: -sodium: 1929.4 mgsugar: 10.5 gtransFat: : -unsaturatedFat: : -
Directions Vegan Mushroom and Kale Soup
Directions
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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.
Place kale in a separate saucepan over low heat and add water to cover. Cook until tender, 5 to 8 minutes. Drain excess liquid.
Coarsely chop the second package of mushrooms.
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.