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 KALE AND CHICKPEA SOUP
A warm vegan soup that my whole family loves. Totally quick and easy, and super healthy to boot! Add more kale if you don't have picky eaters! Four cups of kale and curry is on the mild side, you can always add more to your taste. We've also served this over leftover pasta for the kids. They love it!
Provided by rgansle
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Spray the inside of a stockpot with cooking spray; place over medium heat. Cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. Add onion and about 2 tablespoons vegetable broth to garlic; cook and stir until onion is translucent, 5 to 10 minutes.
- Stir kale into onion mixture; cook until slightly wilted, 3 to 4 minutes. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. Reduce heat and simmer until heated through, about 15 minutes. Add almond milk and cook until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 31 g, Fat 2.5 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 0.2 g, Sodium 741.1 mg, Sugar 5.5 g
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