Mushroom Soup + Kale + Lemon Cream

Mushroom Bulgur Soup + Kale + Lemon Cream

Serves: 4


  • 1 onion or 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 16 oz cremini mushrooms, cleaned and sliced
  • 2 tsp dried thyme
  • 2 tsp smoked paprika
  • 5 cups of vegetable broth
  • 1 cup bulgur wheat or whole wheat orzo
  • (2) 13.4 oz butter beans, drained and rinsed
  • 4 oz baby kale or regular kale
  • 2 tbsp olive oil
  • 1.5-2 tsp salt
  • 1 tsp pepper

Lemon Cream:

  • 4 oz vegan sour cream
  • 2 small or 1 large lemons, zested and juiced


  1. Heat 2 tbsp olive oil in a medium saucepan over medium-high heat. Add onions or shallots and garlic and cook until softened, 3 to 5 minutes. Add mushrooms, dried thyme, and smoked paprika and cook until mushrooms are browned and fragrant, 3 to 5 minutes.
  2. Add 5 cups of broth, bulgur or orzo, butter beans, 2 tsp salt, and 1/4 tsp. of pepper to the pot. Stir, bring to a boil, and reduce heat to a simmer. Cover and cook until bulgur has thickened, 8 to 10 minutes. Add baby kale and stir until wilted. Cover to keep warm.
  3. Add sour cream, lemon zest, and lemon juice to a small bowl and stir to combine.
  4. Divide mushroom bulgur soup with baby kale between two soup bowls and drizzle with lemon cream. Soup’s on!

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