Vegetable Soup

Mushroom and Kale Vegetable Soup Recipe (vegan)

Vegetarian Mushroom Kale Soup
I make soup no matter the season, but during the winter I make a pot each week, using whatever produce I have on hand. This fresh vegetable soup has a little bit of everything: sautéed leeks, earthy mushrooms, sweet delicata squash and tender kale. Spiced with smoked paprika, coriander and cumin, it’s warming and hearty.
Vegan Mushroom Kale Soup

Mushroom and Kale Vegetable Soup Recipe (vegan)
2 tablespoons olive oil
3 leeks, halved lengthwise and thinly sliced (white and light green part only)
1 package (8 ounces) crimini mushrooms, sliced
2 teaspoons kosher or fine sea salt
2 cloves garlic, minced
1/4 cup dry vermouth or white wine
1 cup coarsely chopped carrots
1 delicata squash, peeled, seeded and cut into bite-size pieces
4 cups water
3 teaspoons smoked paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
3 cups chopped fresh Tuscan kale leaves
1 cup chopped fresh tomato
1 tablespoon tamari (soy sauce)

In a large (4-quart) pot, heat oil over medium heat. Add leeks; cook 3 minutes to soften, stirring occasionally. Add mushrooms and salt; cook and stir 5 to 8 minutes until mushrooms cook down and release their juices. Add garlic; cook and stir 1 minute until fragrant. Add vermouth; cook 1 to 2 minutes until liquid has evaporated, stirring to scrape up browned bits from bottom of pan.

Add carrots, squash, water, smoked paprika, coriander and cumin. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until vegetables are tender. Add kale and tomatoes; simmer about 5 minutes more or until kale is tender. Stir in tamari. Taste and adjust seasoning, if needed.

Makes about 7 cups soup

More vegetable soup recipes:
Slow Cooker Vegetable Soup
Vegan Winter Vegetable Soup
Hearty Fresh Vegetable Soup from Eating Clean Recipes
Chickpea Soup from Last Ingredient
Mushroom Kale Soup

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