Vegan Kale Soup
Brenda Villagomez
Tired of preparing the same soups? Then give this easy and yummy vegan kale soup a try! You will never look back once you prepare this delish vegan kale soup made with olive oil, leek, oyster mushrooms, fennel, garlic, and kale. A nutritious and warm soup to lift your spirits in a snap!
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Ingredients
2
Portions
  • 2 tablespoons olive oil
  • 1/2 white onions, sliced
  • 1 sprig celery, cut into small-sized cubes
  • 1 cup leek, chopped
  • 1 tablespoon garlic, finely chopped
  • 1 cup button mushrooms, sliced
  • 1 cup oyster mushrooms, sliced
  • 2 cups kale
  • 1/2 fennel, bulb, cut into sticks
  • 6 cups beef broth
  • 1 pinch salt
  • 1 pinch pepper
  • 1/4 cups almonds
Preparation
10 mins
30 mins
Easy
  • In a medium-sized pot over medium heat, add olive oil, onion, and celery and cook until vegetables release their aroma. Add leek, garlic, button mushrooms, and oyster mushrooms and cook until juices are released. Add kale and fennel and cook until softened. Cook for 5 more minutes.
  • Add beef broth and adjust seasoning. Bring to a boil and cover with a lid to keep from evaporating.
  • Serve vegan kale soup in a soup bowl and garnish with fresh kale and almonds.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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