Vegan Mushroom And Kale Soup Recipes
VEGAN MUSHROOM AND KALE SOUP
Creamy-like vegan mushroom and kale soup recipe makes a great main dish.
Provided by opheliamiller
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 40.4 g, Fat 5 g, Fiber 7.7 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 1929.4 mg, Sugar 10.5 g
VEGAN MUSHROOM AND KALE SOUP
Creamy-like vegan mushroom and kale soup recipe makes a great main dish.
Provided by opheliamiller
Categories Kale Soup
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 40.4 g, Fat 5 g, Fiber 7.7 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 1929.4 mg, Sugar 10.5 g
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