Creamy Kale and Mushroom Soup
Creamy kale and mushroom soup is a comforting and satisfying meal that's also packed with nutrients. The soup is made with a base of sautéed onions, garlic, and mushrooms, which are then simmered in vegetable broth. Once the vegetables are softened, the kale is added and cooked until wilted. Finally, the soup is blended until smooth and creamy. The creamy texture of the soup comes from the almond milk and nutritional yeast. The almond milk adds a subtle sweetness to the soup, while the nutritional yeast adds a nutty flavor and a bit of extra protein. This soup is a great way to get your daily dose of vegetables, and it's also a good source of protein and fiber.
The history of creamy kale and mushroom soup is a long and winding one. The soup is thought to have originated in the Middle Ages, when peasants would often make a simple soup with whatever vegetables they had on hand. Over time, the soup evolved to include more ingredients, such as mushrooms, and it became a popular dish among all social classes. In the 19th century, creamy kale and mushroom soup became a staple of American cuisine. The soup was often served at special occasions, such as Thanksgiving and Christmas. Today, creamy kale and mushroom soup is still a popular dish, and it can be found on menus at restaurants all over the world. There are many different variations of creamy kale and mushroom soup. Some recipes call for the use of heavy cream, while others use milk or vegetable broth. Some recipes also include other ingredients, such as potatoes, carrots, or celery. No matter what ingredients you use, creamy kale and mushroom soup is a delicious and comforting meal that's sure to please everyone at the table.
Creamy Kale and Mushroom Soup Creamy Kale and Mushroom Soup Creamy Kale and Mushroom Soup Creamy Kale and Mushroom Soup
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 pound cremini mushrooms, sliced
  • 1 bunch kale, chopped
  • 4 cups vegetable broth
  • 1/2 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • Salt and pepper to taste
Instructions
  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook until softened, about 5 minutes.
  3. Add garlic and cook for 1 minute more.
  4. Add mushrooms and cook until browned, about 5 minutes.
  5. Add kale and cook until wilted, about 2 minutes.
  6. Add vegetable broth and bring to a boil.
  7. Reduce heat and simmer for 15 minutes.
  8. Stir in almond milk and nutritional yeast. Season with salt and pepper to taste.
Why It Works
  • The combination of kale and mushrooms is a great way to get your daily dose of vegetables.
  • The almond milk and nutritional yeast add a creamy texture and a nutty flavor to the soup.
  • The soup is easy to make and can be tailored to your own taste preferences.
  • The soup is a good source of protein and fiber.
  • The soup is a comforting and satisfying meal that's perfect for a cold winter day.