Looking for a satisfying, comforting soup to warm you on those cold winter evenings? Then this recipe is for you. Not only is it filling and delicious, but it is packed with nutrient dense kale and vitamin rich mushrooms. You will not be able to stop yourself from eating more than one bowl!
2 large onions finely diced
3 cloves garlic, minced
1 bay leaf
1/2 tsp dill weed
1 tsp onion powder
4 potatoes, cubed
2- 8 oz boxes mushrooms
1 bunch kale, finely chopped
4 cups low sodium vegetable broth
2 cups unsweetened almond milk or plant milk of your choice
1/4 cup nutritional yeast
1 Tbsp Braggs Liquid Amino Acids
Preheat oven to 400°. Slice mushrooms and place on a parchment paper lined cookie sheet. Bake for 30 minutes. Add 3 Tbsp water to a soup pot. Pour onions in pot and cook for 5 min. Add spices and cook for a couple minutes. Add potatoes, mushrooms, kale and vegetable broth and cook for 30 minutes. Add almond milk, nutritional yeast and Braggs. Take out about 2 cups of the soup and blend in blender. Pour back into the pot and stir.