Creamy-like vegan mushroom and kale soup recipe makes a great main dish.
Ingredients
- olive oil: 1 Tbsp (to taste)
- russet potatoes: 2 piece (diced)
- carrots: 2 piece (diced, to taste)
- stalks celery: 3 piece (diced)
- onion: 1 piece (diced)
- ½ (32 fluid ounce) containers vegetable broth: 1 piece
- mushrooms: 2 packages (8 ounce packages, divided, sliced)
- salt: 2 tsp
- herbes de Provence: 2 tsp
- ground black pepper: 1 tsp
- bay leaf: 1 piece
- kale: 2 cups (chopped)
Metric Conversion
Stages of cooking
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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.
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Place kale in a separate saucepan over low heat and add water to cover. Cook until tender, 5 to 8 minutes. Drain excess liquid.
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Coarsely chop the second package of mushrooms.
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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.
