Creamy Potato Eggplant Soup with Kale and Mushrooms

We don’t often dabble into soups, but both of us were feeling inspired by L’s cold this week. Combining a bunch of veggies we love, born was this delicious and hearty soup! Thick and creamy with just the right amount of texture… we really thought of it all for you. (Makes 4-6 large servings)

1 sweet onion, diced
3 small-medium carrots, peeled and diced
3 stalks celery, diced
2 medium russet potatoes, peeled and diced
1 small eggplant, peeled and diced
3-4 stalks kale, torn into small leaves
1 cup baby bella mushrooms, diced
4 cups veggie broth (homemade for the best flavor!)
1/2 cup coconut milk (or other non-dairy milk)
6 cloves garlic, minced
1+1 tbsp coconut oil (or other cooking oil)
3 tbsp nooch (nutritional yeast)
2 tsp rosemary
1 tsp thyme
1 tsp basil
2 tsp black pepper
1/4 tsp salt

First wash and prep all your veggies.

Warm 1 tbsp coconut oil in a large pot over medium-high heat. Add the onion, carrots, and celery. Sauté until soft and starting to brown. Next add the potatoes and eggplant, then thoroughly mix in the garlic, nooch, and spices. Stir in the broth and bring to a boil. Cover and simmer until all veggies are soft and can be easily cut with a fork – about 20 minutes, stirring occasionally.

Meanwhile heat another tbsp of coconut oil in a skillet over medium heat. Toss in the mushrooms and kale, then sauté until kale is wilted and dark green – about 10 minutes. Turn heat off and cover.
Using a ladle, spoon the soup mix into a food processor and pour in the milk. Purée until there are no chunks, then pour back into the pot and place over low heat. (If your processor is too small, you can do this in portions. When you pour everything back in the pot just be sure to stir thoroughly so the consistencies of each batch mix well. Keep the pot covered between pouring in batches to retain heat too).

Lastly stir in the kale and mushrooms. Serve hot!

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