This soup is incredibly flavorful and hearty, you will love it! I freestyled this recipe while desperately making soup for myself during my time with the flu. I am extremely pleased with how it turned out. Check out the recipe below!
3 small celery stalks
1/2 red onion
2 yellow carrots
1 container of organic crimini mushrooms
1 organic red bell pepper
1 small bunch of kale
1 32 oz carton of organic vegetable broth
16 oz of water (fill up half of the veggie broth carton)
1 tsp of Vegan Kale Pesto (Trader Joe's - optional)
1 tablespoon of minced garlic
1 tablespoon of sea salt
1/2 tablespoon of black pepper
1 tsp red pepper flakes
1/2 tablespoon of Umami seasoning (I use Trader Joe's)
1 tsp of ground thyme
1 tsp of rosemary
1. Dice half of your red onion, rinse and chop celery, rinse and peel carrots and chop, rinse and chop red bell pepper, rinse and chop mushrooms, rinse and chop kale.
2. Heat 1 tsp of grape seed or olive oil in a soup pot on medium. Add onion, celery, carrots, mushrooms and bell pepper. Add all seasonings to the veggies. Cook for 5 minutes or until onions begin to be translucent. Chop Field Roast vegan sausage and add to pot, cook for another 3 minutes.
3. Add vegetable broth, water, and stir. Keep heat at medium high and cover with a lid. Once it's boiling, add 1 tsp of kale pesto and chopped kale, reduce heat to medium low. Cover and stir occasionally.
4. After another 10 min on medium low heat, taste. Add more seasoning if needed. Serve hot!
Serving Size: 6-8 | Prep Time: 10 min | Cook Time: 25-30 min
Black Millennial Vegan is dedicated to sharing information, delicious recipes & natural remedies. When you try one of BMV's recipes, post on IG and tag us @blackmillennialvegan and/or use the hashtag #blackmillennialvegan. Thank you for opting for an animal-free meal and remember, health is wealth!