Vegan Mushroom and Kale Soup

Name: Vegan Mushroom and Kale Soup
Total time: 50
Yield: 4
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

Recipe by opheliamiller from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

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1 tablespoon olive oil, or more to taste
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2 russet potatoes, diced
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2 carrots, diced, or more to taste
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3 stalks celery, diced
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1 onion, diced
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1 ½ (32 fluid ounce) containers vegetable broth

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2 (8 ounce) packages sliced mushrooms, divided
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2 teaspoons salt
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2 teaspoons herbes de Provence
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1 teaspoon ground black pepper
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1 bay leaf
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2 cups chopped kale

Instructions

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.