Easiest Way to Make Vegan Tempeh Hoagie Mellow Mushroom

Vegan Mushroom And Kale Soup

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Recipe Summary Vegan Mushroom And Kale Soup

Creamy-like vegan mushroom and kale soup recipe makes a great main dish.

Ingredients | Vegan Tempeh Hoagie Mellow Mushroom

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

Directions

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.

Info | Vegan Tempeh Hoagie Mellow Mushroom

prep: 20 mins cook: 30 mins total: 50 mins Servings: 4 Yield: 6 cups

TAG : Vegan Mushroom And Kale Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Kale Soup Recipes,