This kale and mushroom soup is a great way to utilize seasonal winter vegetables like mushrooms and garlic. Serve with bread or salad for a full meal.
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!
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.
Because this soup contains leafy greens, I wouldn’t recommend freezing the leftovers. I’ve done this in a pinch, but I’ve yet to find a green that reheats well after being frozen. This vegetarian kale soup will last for up to a week in the fridge and can be served alongside a salad or some crusty bread.
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:
01
02
03
04
This kale and mushroom soup is vegetarian and vegan.
This recipe is versatile! You can use curly kale, also known as lacinato kale, or baby kale for a milder flavor and softer texture.
Can I substitute the kale with another green?
Yes! Spinach, Swiss chard, or even arugula can be used in place of kale.
What kind of mushrooms are best for this soup?
This recipe is for shiitake mushrooms. But you can also substitute cremini mushrooms, also known as baby bella mushrooms or white button mushrooms.
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★★★★★
5 from 2 reviews
Print Recipe
Pin Recipe
This vegetarian kale soup is a great way to utilize seasonal winter vegetables like mushrooms and garlic. Serve with bread or salad for a full meal.
*This is not a typo! This really does have 20 cloves of garlic, but the flavor is not overly strong (it doesn’t leave us with garlic breath).
**Substitute cremini mushrooms, also known as baby bella mushrooms, or white button mushrooms.
Keywords: vegetarian kale soup
Tag @acouplecooks on Instagram and hashtag it #acouplecooks
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.
Serving ideas
Because this soup contains leafy greens, I wouldn’t recommend freezing the leftovers. I’ve done this in a pinch, but I’ve yet to find a green that reheats well after being frozen. This vegetarian kale soup will last for up to a week in the fridge and can be served alongside a salad or some crusty bread.
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.
01
Kale Caesar Salad
02
Easy Kale Soup
03
Kale Slaw
04
20 Tasty Kale Recipes
Dietary notes
This kale and mushroom soup is vegetarian and vegan.
Frequently asked questions
What kind of kale can I use for this soup?This recipe is versatile! You can use curly kale, also known as lacinato kale, or baby kale for a milder flavor and softer texture.
Can I substitute the kale with another green?
Yes! Spinach, Swiss chard, or even arugula can be used in place of kale.
What kind of mushrooms are best for this soup?
This recipe is for shiitake mushrooms. But you can also substitute cremini mushrooms, also known as baby bella mushrooms or white button mushrooms.
Kale and Mushroom Soup
★★★★★
5 from 2 reviews
- Author: a Couple Cooks
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 to 8
Print Recipe Pin RecipeDescription
This vegetarian kale soup is a great way to utilize seasonal winter vegetables like mushrooms and garlic. Serve with bread or salad for a full meal.
Ingredients
- 20 garlic cloves*
- 5 ounces shiitake mushrooms**
- 1 pound broad leaf kale (2 bunches)
- 2 tablespoons olive oil
- ⅓ cup rice vinegar
- 10 cups vegetable broth
- 2/3 cup farro
- Kosher salt
Instructions
- Thinly slice the garlic. Remove the stems from the mushrooms and thinly slice them. Roughly chop the kale.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the mushrooms and a bit of kosher salt, then sauté beginning to brown, about 8 minutes. Add the garlic and sauté 2 minutes more. Add the rice vinegar; simmer, stirring, until vinegar is almost evaporated.
- Add the vegetable broth and farro to the pot. Bring to a boil, then simmer for 20 minutes.
- Add the kale and cook for 5 to 10 minutes until the kale is tender. Season to taste with kosher salt.
Notes
*This is not a typo! This really does have 20 cloves of garlic, but the flavor is not overly strong (it doesn’t leave us with garlic breath).
**Substitute cremini mushrooms, also known as baby bella mushrooms, or white button mushrooms.
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Keywords: vegetarian kale soup
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