Skip to main content New<> this month
Get the Allrecipes magazine

Vegan Mushroom and Kale Soup

Rated as 5 out of 5 Stars

"Creamy-like vegan mushroom and kale soup recipe makes a great main dish."
Added to shopping list. Go to shopping list.


50 m servings 230
Original recipe yields 4 servings (6 cups)


{{model.addEditText}} Print
  1. 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.
  2. Place kale in a separate saucepan over low heat and add water to cover. Cook until tender, 5 to 8 minutes. Drain excess liquid.
  3. Coarsely chop the second package of mushrooms.
  4. 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

Per Serving: 230 calories; 5 40.4 9.1 0 1929 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

My family loved this! I used an immersion blender and pulsed the soup a few times opting to keep most of the stew chunky. I made a side dish of brown rice to scoop in each bowl and serve soup ov...