Kale and Mushroom French Soup Recipe
This hearty and flavorful Kale and Mushroom French Soup combines the richness of earthy mushrooms, the nutritious burst of kale, and the aromatic warmth of a French-inspired broth. Ideal for a cozy dinner, this soup is easy to prepare and brings together fresh vegetables and simple seasonings for a deliciously satisfying bowl. Perfectly paired with garlic bread and fettuccine pasta with tomato sauce, it’s a complete meal to enjoy with loved ones.
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Kale | 1 cup | Chopped |
| Button mushrooms | 100 gm | Cleaned and sliced |
| Onion | 1 | Chopped |
| Garlic cloves | 2 | Finely chopped |
| Red bell pepper | 1 | Chopped |
| Yellow bell pepper | 1 | Chopped |
| Vegetable stock | 2 cups | Or chicken stock |
| Apple cider vinegar | 1 tsp | |
| Parsley | 1 tbsp | Fresh, chopped |
| Heavy cream | 2 tsp | |
| Salt | To taste | |
| Black pepper powder | To taste | |
| Butter | 1 tsp |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Cuisine: Continental
Course: Dinner
Diet: Non-Vegetarian
Instructions:
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Prep the ingredients: Begin by washing and slicing the button mushrooms. Chop the kale, onion, garlic, and both bell peppers. Set all the chopped ingredients aside in separate bowls for easy access.
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Cook the garlic and onion: In a large saucepan, heat 1 teaspoon of butter over medium heat. Once the butter melts, add the finely chopped garlic and sauté for about 1 minute, or until the garlic becomes fragrant. Then, add the chopped onion to the pan and cook for about 2-3 minutes, or until the onion softens and becomes translucent.
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Add the mushrooms: Add the sliced mushrooms to the pan and stir well. Cook for another 2 minutes until the mushrooms release their moisture and begin to soften.
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Prepare the broth: Pour in the vegetable or chicken stock and bring the mixture to a boil. Once the broth begins to boil, reduce the heat slightly and add 1 teaspoon of apple cider vinegar. Stir well to incorporate the vinegar into the soup base.
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Incorporate the kale and bell peppers: Add the chopped kale and bell peppers (both red and yellow) to the saucepan. Stir everything together and cook for 2 more minutes, allowing the kale to wilt slightly and the peppers to soften.
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Season the soup: Sprinkle in the chopped parsley, and season the soup with salt and black pepper to taste. Mix everything thoroughly.
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Finish with cream: Add 2 teaspoons of heavy cream to the soup, stirring it in gently to create a rich, creamy texture. Let the soup simmer for another 3-4 minutes, allowing the flavors to blend together.
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Serve: Once the soup is ready, turn off the heat and ladle the soup into bowls. Serve hot, garnished with extra parsley if desired. Pair the soup with a side of garlic bread and fettuccine pasta with tomato sauce for a complete and satisfying meal.
Serving Suggestions:
This delightful kale and mushroom French soup pairs beautifully with crispy garlic bread and creamy fettuccine pasta. The rich, savory flavors of the soup contrast wonderfully with the tangy tomato sauce of the pasta, creating the perfect dinner combination for a cozy night in.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 4g |
| Fat | 14g |
| Carbohydrates | 14g |
| Fiber | 4g |
| Sugar | 5g |
| Sodium | 650mg |
This kale and mushroom French soup is not only a comforting and hearty dish but also packed with nutrients from the kale and mushrooms. The addition of apple cider vinegar adds a subtle tang, balancing out the richness of the cream, while the bell peppers lend a touch of sweetness and color to the soup. Whether you’re in the mood for a light yet flavorful dinner or looking to impress guests with your culinary skills, this soup is sure to be a hit. Enjoy it as a stand-alone dish or alongside your favorite sides for a well-rounded meal.
