This soup came to me about 2 weeks into my #30DaysofVitamix Challenge. I love mushrooms and kale so decided to blend them together in a delicious vegan soup that is a great addition to any cleanse or detox. The fresh basil gives it the extra flavor that makes this soup so unique.
3 celery stalks cut in thirds
1 cup of chopped kale
4 to 6 cloves of peeled chopped garlic
1 bag of sliced crimini mushrooms (Trader Joe’s 10 oz. bag)
1/2 cup of organic frozen peas
A bunch of fresh basil
3 cups of vegetable stock
1 cup of almond milk
1 tbsp olive oil
Dashes of black pepper
In one medium soup pot, sauté garlic in olive oil over medium heat. Once it starts to brown add the mushrooms and let them cook down for a few minutes until they shrink. Once the mushrooms are cooked add the rest of the ingredients expect the basil. Bring everything to a boil and then reduce the heat, cover the pot and let simmer for about 8 to 10 minutes. Then add all contents, including the fresh basil to your Vitamix (or other blender) and blend until smooth.