I’m usually the one to use superlatives, but this time it was Alex who called this the “best soup ever.” Granted, he was probably making fun of me, but that doesn’t take away from the fact that this vegetarian kale soup is one of our favorites – and it’s darn good! It’s a great way to use seasonal ingredients, with winter being prime time for hardy greens like kale. Even better is the delicious flavor that the garlic (20 cloves of it!) brings to this broth, along with the savory shiitake mushrooms. While this is good news for garlic lovers like ourselves, don’t be dissuaded if you’re not a garlic lover. Somehow, the taste isn’t overly strong, but softens into a savory goodness. We weren’t even left with garlic breath!
Tips for this kale and mushroom soup
When making kale and mushroom soup, feel free to toss in whatever seasonal veggies you have on hand. This recipe doesn’t make a thick soup, so there’s room to throw in some extra ingredients. You’re also more than welcome to swap our the shitake mushrooms for button mushrooms, and the kale for spinach. Just make sure you cook the greens for only the last 5 to 10 minutes, otherwise they’ll become soggy.
More kale recipes
If you’re not a fan of kale, it’s likely because you’ve never had it prepared the right way! Kale can be used for so much more than salads. Here are a few of our favorite kale recipes:
Try Kale Caesar Salad, Kale Quinoa Salad, or Best Sauteed Kale. Mix up a pot of Easy Kale Soup. Opt for Kale Slaw or Tuscan Kale Salad.
Frequently asked questions
5 from 2 reviews **Substitute cremini mushrooms, also known as baby bella mushrooms, or white button mushrooms.
