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–+ servings
Lentil Leek Soup with Mushrooms and Kale

Lentil Leek Soup with Mushrooms and Kale

This vegan lentil leek soup is packed with healthy ingredients like lentils and leeks, making it the perfect weeknight comfort meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, lunch, Soup
Cuisine American, Gluten Free, Plant Based, Vegan, vegetarian
Servings 6 bowls
Calories 189 kcal

Equipment

  • blender
  • dutch oven or soup pot

Ingredients
  

  • 2 Tablespoons olive oil
  • 0.5 medium yellow onion finely chopped
  • 1 medium shallot minced
  • 1 cup leeks (about 1 leek, chopped) white and light green only
  • 4 cloves garlic minced
  • 0.5 teaspoon fresh rosemary chopped
  • 1 teaspoon dried thyme
  • 0.5 teaspoon salt plus more to taste
  • 0.25 teaspoon black pepper plus more to taste
  • 2 cups baby bella mushrooms sliced
  • 1 cup green or brown lentils uncooked
  • 6 cups vegetable broth
  • 1 cup plain unsweetened almond milk
  • 2 cups kale chopped
  • fresh parsley chopped

Instructions
 

  • Heat olive oil in a soup pot over medium heat.
  • Add onions and shallots and cook until translucent. Stir frequently to prevent burning (about 5-7 minutes).
  • Add leeks and garlic and saute until fragrant (about 2 minutes).
  • Add rosemary, thyme, salt, and pepper. Stir.
  • Add vegetable broth, lentils, and mushrooms - turn heat to medium-high and bring to a boil.
  • Reduce heat, cover, and let simmer until lentils are cooked (about 20 minutes).
  • Add milk and stir. Remove half of the soup and add to blender. Blend until smooth.
  • Add blended soup back into pot and stir. Top with kale and cook until wilted (1-2 minutes). Taste and adjust seasonings.
  • Top with fresh parsley and cracked pepper.

Nutrition

Serving: 1bowlCalories: 189kcalCarbohydrates: 21.3gProtein: 7.9gFat: 8.8gSaturated Fat: 1.3gSodium: 286mgFiber: 7.1gSugar: 5.6g
Keyword healthy vegetarian soup, lentil soup, mushroom soup
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