Kale and Mushroom French Soup
Description
When searching for hearty, nutritious soups, look no further than this Kale and Mushroom French Soup. Packed with seasonal vegetables and leafy greens, this soup is light yet fulfilling. Kale, a leafy vegetable rich in antioxidants, vitamin A, and K, pairs perfectly with mushrooms, which provide essential B vitamins. Ideal for winter months, this soup is versatile and can be made vegan by swapping in vegetable broth. Perfect for dinner or a wholesome meal on its own!
Cuisine: Continental
Course: Dinner
Diet: Non-Vegetarian
Ingredients
- 1 cup Kale, roughly chopped
- 100 grams Button mushrooms
- 1 Onion, chopped
- 2 cloves Garlic, chopped
- 1 small Red Bell Pepper (Capsicum), chopped
- 1 small Yellow Bell Pepper (Capsicum), chopped
- 2 cups Vegetable or Chicken Stock
- 1 teaspoon Apple cider vinegar
- 1 tablespoon Parsley leaves, chopped
- 2 teaspoons Fresh cream
- Salt and Pepper, to taste
- 1 teaspoon Salted Butter
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Instructions
- Begin by washing and slicing the mushrooms in half. Chop all the other vegetables and set them aside.
- Place a pot over low heat and melt the butter. Add the chopped garlic and sauté for about a minute until fragrant.
- Add the chopped onion to the pot and sauté until the onions become soft and translucent.
- Add the mushrooms and sauté for an additional 2 minutes.
- Pour in the vegetable or chicken stock, bringing it to a boil over medium heat.
- Once boiling, add the apple cider vinegar.
- Add the chopped bell peppers and kale. Cook for another 2 minutes until the kale wilts and softens.
- Season with salt and pepper to taste. Stir in the fresh parsley.
- Lower the heat and stir in the fresh cream. Let the soup simmer for a few more minutes, then remove from heat.
Serve this delightful soup with a side of Garlic Bread with Herb Butter and Fettuccine Pasta with Tomato Basil Sauce for a well-rounded, comforting meal. Enjoy!
