Mushroom and Kale Soup for Vegans

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 ½ (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

Step 1

Lightly heat 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, stirring occasionally until you can really smell their aroma. Next, add the broth along with one package of mushrooms, a pinch of salt, herbes de Provence, pepper, and a bay leaf. Let everything simmer gently until the vegetables soften, which should take around 15 to 20 minutes.

Step 2

While that’s cooking, put the kale in a separate saucepan and cover it with water. Turn the heat to low and cook the kale until it’s tender, about 5 to 8 minutes, then drain off any extra water.

Step 3

Take the second package of mushrooms and roughly chop them. Now, working in batches, fill your blender halfway with the cooked vegetables and broth. Secure the lid, maybe holding it down with a kitchen towel, and pulse a few times before blending until smooth. Pour each batch back into the pot.

Step 4

Once all the soup is blended, stir in the cooked kale and the chopped mushrooms. Let the soup simmer for another 5 to 10 minutes, just until the mushrooms are tender but still have a bit of bite. Then it’s ready to enjoy!