THE RECIPE JOURNAL · Main Course
Mushroom and Kale Soup Without Animal Products
This cozy soup combines earthy mushrooms and nutrient-packed kale for a delicious, plant-based meal. It's easy to make and perfect for warming up on chilly days without any animal products.
FROM THE KITCHEN • Mushroom and Kale Soup Without Animal Products
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by warming 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. Then, add the broth, one package of mushrooms, salt, herbes de Provence, pepper, and a bay leaf. Let it all simmer gently until the veggies are tender, around 15 to 20 minutes.
02
Step 2
While that’s cooking, put the kale in a separate pot and cover it with water. Turn the heat to low and cook the kale until it’s tender, which should take about 5 to 8 minutes. Drain off any extra water once it’s done.
03
Step 3
Take the second package of mushrooms and roughly chop them. Then, carefully transfer about half of the cooked vegetables and broth into a blender. Cover the lid and hold it down (a kitchen towel works well here), then pulse a few times before blending it smooth. Pour this puree back into the pot. Repeat with the remaining vegetables and broth until everything is blended and back in the pot.
04
Step 4
Finally, stir in the cooked kale and chopped mushrooms. Let the soup simmer for another 5 to 10 minutes, just until the mushrooms are tender. Then it’s ready to enjoy!
Why you’ll love it
This soup is hearty, healthy, and full of flavor without using any animal products. It’s packed with nutrients from mushrooms and kale, making it a comforting choice for any season. Plus, it’s easy to make and perfect for those following a plant-based diet.
How to serve
Serve this soup warm with a side of crusty whole-grain bread or a fresh green salad. It also pairs well with a light drizzle of olive oil or a sprinkle of nutritional yeast for extra richness and a cheesy flavor.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little water if the soup has thickened. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
