Mushroom Soup + Kale + Lemon Cream

Mushroom Bulgur Soup + Kale + Lemon Cream

Serves: 4

Ingredients:

  • 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

Directions:

  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!

If You Loved This Recipe, You Might Also Enjoy ...

Did You Make This Recipe?

Please let me know how it turned out for you! Leave a comment below...