Vegan Mushroom and Kale Soup Recipe

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.