This hearty soup combines earthy mushrooms and nutrient-packed kale for a comforting, plant-based meal. It’s easy to make and perfect for warming up on chilly days.
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 until everything smells nice and starts to soften. Next, pour in the broth along with one package of mushrooms, a pinch of salt, herbes de Provence, pepper, and a bay leaf. Let it all simmer gently until the vegetables are tender, which should take around 15 to 20 minutes.
While that’s cooking, put the kale in a separate pot with enough water to cover it and simmer on low heat until it’s tender, about 5 to 8 minutes. Drain off any extra water once it’s done.
Take the second package of mushrooms and give them a rough chop. Then, working in batches, add the cooked vegetables and broth to a blender—fill it about halfway each time. Hold the lid down with a towel or pot holder (it can get a bit steamy) and pulse a few times before blending until smooth. Pour each batch back into a pot as you go.
Once all the soup is blended and back in the pot, stir in the cooked kale and chopped mushrooms. Let everything simmer together for another 5 to 10 minutes, just until the mushrooms are tender. Then you’re ready to serve!
- Use a mix of mushrooms for deeper flavor.
- Sauté the mushrooms until they release their moisture and start to brown.
- Add the kale towards the end to keep it vibrant and slightly crisp.
This soup is full of rich, earthy flavors from mushrooms combined with the nutritious punch of kale. It’s warm and comforting, perfect for any season. Plus, it’s entirely plant-based, making it a healthy and satisfying choice for everyone.
Serve this soup with a slice of crusty bread or a warm roll to soak up the broth. A sprinkle of nutritional yeast or a drizzle of olive oil on top adds extra richness. It also pairs well with a light salad for a complete meal.
Let the soup cool completely before storing it in an airtight container. It keeps well in the fridge for up to four days. You can also freeze it for up to three months—just thaw and reheat gently on the stove.
