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.
When making this vegetarian kale 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. It’s especially good for a sore throat; between the soothing broth and the nutrient-packed garlic and kale, you’ll hopefully feel better in no time after enjoying a few bowls of this soup!
- 20 garlic cloves
- 5 ounces shiitake mushrooms
- 1 pound broad leaf kale (2 bunches)
- 2 tablespoons olive oil
- 1/3 cup rice vinegar
- 10 cups vegetable broth
- 2/3 cup farro
- Kosher salt
- 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.
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