With the cold weather outside, I’m on a soup kick and wanted to make a soup using local ingredients. As it’s winter, there aren’t many vegetables to choose from, so I bought a container of mushrooms and made a quick and easy soup.
I love topping vegetable puree soups with croutons, but since I’m reducing my wheat intake, I made baked kale chips instead as a crunchy and tasty accompaniment to the soup.
I’ve made this soup a couple of times now, once with button mushrooms topped with kale chips (recipe below) and another time with mini portobello mushrooms and cauliflower topped with a pesto tapenade. If you want to keep the soup vegan, just use vegetable broth instead of chicken broth.
Serves 4 – 6
- 1 tbsp of olive oil
- 1 large onion, diced
- 1 clove of chopped garlic
- 2 cups of sliced mushrooms (button or mini portobello)
- vegetable or chicken broth
- 5 sprigs of fresh thyme or 1/2 tsp of dried thyme (optional)
- salt and pepper to taste
Heat a large, heavy bottom pot on high, and then add olive oil. Add the diced onions and saute for a minute or two. Add the garlic and sliced mushrooms and saute for another couple of minutes until the mushrooms have cooked down. Add the broth to the pot until it covers the vegetables by a couple of inches. Add the thyme and bring the soup to boil and then turn down to simmer and cover for 15-20 minutes. Remove the thyme sprigs (if used) and then puree the soup with a hand blender or in a blender, and then season with salt and pepper to taste. Top each soup bowl with a couple of kale chips just before serving (optional).
- 1 bunch of kale
- olive oil
Preheat the oven to 300°F.
De-vein the washed kale by removing the main center stem from the leaf (the leaf can be easily pulled off the stem by hand). Then rip the leaves into small pieces. Place kale in a salad spinner and spin to remove any excess water.
Place kale on a baking sheet and lightly dress with olive oil, and add salt and pepper to taste. Mix by hand to ensure the kale is evenly oil coated (you can also do this in a bowl and then place on a baking sheet, but this is one less bowl to clean). Arrange kale on a single layer on the baking sheet, don’t overlap the leaves.
Bake for 10-20 minutes, until kale chips are dried out and crispy. Try not to brown the chips as they may taste bitter. You can also use a lower temperature (try the lowest possible oven setting) and then bake for a longer time to retain more nutrients.