Creamy Kale and Mushroom Soup
Easy Creamy Kale and Mushroom Soup recipe. This vegetarian dinner idea packs in the flavour making it perfect for a weeknight meal.
Ingredients
- 2 Tbsp avocado oil, divided
- 1 large onion, diced
- 2 stalks celery, diced
- 2 medium carrots, peeled and diced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 5 1/2 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 tsp dried thyme
- 1 bunch kale, washed and chopped
- 1 Tbsp cornstarch
- salt and pepper to taste
Instructions
- Heat 1 Tbsp oil in a large saucepan. Cook the onion, celery and carrots until onions are translucent and fragrant, around 3-5 minutes. Transfer the vegetables to a plate and set aside.
- Add the remaining oil to the saucepan. Cook the mushrooms in the saucepan for around 5 minutes. Add in the garlic, and cook for an additional minute.
- Add back the vegetables. Mix in the vegetable broth, heavy cream, thyme and kale. Bring to a simmer, and allow to cook for around 25-30 minutes.
- Mix in the cornstarch until the soup thickens. Add in salt and pepper to taste.