Vegan-Friendly Mushroom and Kale Stew

Ingredients 0/12

Step 1

Heat some olive oil in a big pot over medium heat. Toss in the potatoes, carrots, celery, and onion, and cook them for about 3 to 5 minutes until everything smells nice and starts to soften. Pour in the broth along with one package of mushrooms, a pinch of salt, some herbes de Provence, pepper, and a bay leaf. Let it all simmer gently until the veggies are tender, around 15 to 20 minutes.

Step 2

While that’s cooking, put the kale in a separate pot and cover it with water. Turn the heat down to low and cook the kale until it’s nice and tender, about 5 to 8 minutes. Drain off any extra water once it’s done.

Step 3

Take the second package of mushrooms and roughly chop them. Then, carefully transfer about half of the cooked vegetables and broth into a blender. Hold the lid down securely (a kitchen towel works well for this) and pulse a few times before blending until smooth. Pour this puree back into the pot and repeat with the rest of the veggies and broth.

Step 4

Finally, stir in the cooked kale and the chopped mushrooms. Let everything simmer together for another 5 to 10 minutes, just until the mushrooms soften. Taste and adjust seasoning if needed, then it’s ready to enjoy!