Vegan Mushroom and Kale Soup

Vegan main dishes don't get easier than this mushroom and kale soup seasoned with herbes de Provence and loaded with potatoes and carrots.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 230 Calories

Ingredients

• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 bay leaf
• 1 onion, diced
• 3 stalks celery, diced
• 2 cups chopped kale
• 1 tablespoon olive oil, or more to taste
• 2 teaspoons herbes de Provence
• 2 carrots, diced, or more to taste
• 2 russet potatoes, diced
• 1 ½ (32 fluid ounce) containers vegetable broth
• 2 (8 ounce) packages sliced mushrooms, divided

Recipe Instructions

Step 1

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.

Step 2

Place kale in a separate saucepan over low heat and add water to cover. Cook until tender, 5 to 8 minutes. Drain excess liquid.

Step 3

Coarsely chop the second package of mushrooms.

Step 4

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.