Creamy Kale + Mushroom Soup

Difficulty: Easy
Serves: 4

Uhhh to say that we’re living in a wild time is quite possibly the biggest understatement. TBH, I haven’t had much motivation to cook, so it’s been a bit of a mish mash of takeaway, weird homemade meals and crackers with vegan cheese.

Anyway, I’ve started to feel the inclination to cook again (and write/shoot for the blog) and while soup isn’t the top of my list, sometimes you’ve just gotta cram those nutrients in however you can get ’em. And I must say, it tastes pretty good too!

Ingredients

• 4 tablespoons olive oil
• 1 brown onion, diced
• 5 cloves garlic, minced
• 2 cups sliced mushrooms
• 1/2 cauliflower, chopped into small pieces
• 1 bunch kale, chopped into small pieces
• 6 cups chicken-style stock
• 2 teaspoons vegan Worcestershire sauce
• 1/2 cup nutritional yeast
• Salt and pepper to taste
• 1/2 cup light coconut cream
• Crackers, more coconut cream and spring onion to serve

Method

1. Heat the olive oil over high heat in a large pot, before adding the brown onion.
2. Once the onion has started to become translucent, add the garlic and mushrooms, while continuing to stir.
3. When the mushrooms are starting to brown, add the cauliflower and kale before pouring over the stock and adding the vegan Worcestershire sauce. Also add your desired amount of salt and pepper.
4. Once the soup comes to a boil, bring it down to a simmer and allow to cook for about 30 minutes (you’ll know it’s ready when the vegetables are soft/falling apart.)
5. Add the coconut cream and nutritional yeast and blend until smooth.
6. Pour into bowls and serve with coconut cream, crushed crackers and spring ontion.

Looking for more tasty soup recipes? Check out my Easy Vegetable Soup, Split Pea + Smokey Tempeh Soup and Creamy “Fish” Chowder.