Mushroom and Kale Soup

Here is a very improvised and slightly amended recipe for home-made mushroom and kale soup that I made the other evening. It's vegan friendly and very yummy, if I do say so myself, and provides around 4 generous servings.

• 350g closed cup mushrooms (size of a tub from Tesco)
• 50g dairy free margarine
• 2 handfuls of curly kale
• 2 medium onions (class 2)
• 1 small garlic clove
• 2 vegetable stock cubes
• 1 litre water

Prepare the veg by chopping them all separately. I used a food processor for the onions (after chopping them first) and for the kale

Boil a litre of water and sprinkle in the stock, giving it a good stir.

Gently heat the margarine, onions and garlic together in a large pan. Stir until all of the margarine has melted and the onions have softened but not browned.

Add the mushrooms and stir continuously on a high heat for 3 minutes.

Pour in the stock and bring to the boil. Reduce heat, add the kale and simmer for 10 minutes.

Take the pan off the heat and let it cool for a few minutes before using a blender or food processor to reduce the soup to how you like it. I found 5 seconds on a high setting in the blender perfect for me. Also you might need to blend several batches separately depending on the size of your blender.

Serve with a few chunky slices of wholemeal bread. Add some vegan cheese powder for taste.

Notes: In my original recipe I used 90g of margarine and a regular-to-large sized garlic clove. This resulted in the final soup having a slight after-taste of margarine and was capable of keeping the vampires away.

Enjoy!