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Vegan Mushroom and Kale Soup
Vegan Mushroom and Kale Soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Easy vegan mushroom and kale soup with herbes de Provence, potatoes, and carrots.
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
  • 1.5 (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
Instructions:
  • In a large saucepan over medium heat, heat olive oil. Add potatoes, carrots, celery, and onion, stirring occasionally until fragrant for 3 to 5 minutes. Next, add broth, 1 package of mushrooms, salt, herbes de Provence, pepper, and bay leaf. Simmer until vegetables are tender for 15 to 20 minutes.
  • In a saucepan, gently simmer kale in water until tender, for 5 to 8 minutes. Drain any excess liquid.
  • Roughly chop the additional package of mushrooms.
  • Using a blender, combine half of the vegetables and broth until smooth. Transfer the mixture to a pot. Repeat with the remaining vegetables and broth. Combine all pureed soup in a saucepan. Stir in kale and mushrooms. Simmer until mushrooms are tender, about 5-10 minutes.

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