Mushroom Bulgur Soup
with Baby Kale & Lemon Cream
INGREDIENTS
- 1 shallot, peeled and thinly sliced
- 1 garlic clove, peeled and thinly sliced
- 8 oz cremini mushrooms, cleaned and sliced
- 1 tsp dried thyme
- ½ tbsp smoked paprika
- 1 Not-Chick’n™ Bouillon Cube
- ½ cup bulgur wheat
- 13.4 oz butter beans, drained and rinsed
- 2 oz baby kale
- 2 oz vegan sour cream
- 1 lemon, zested and juiced
- 1 tbsp olive oil*
- 1 tsp salt*
- Ground pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Heat 1 tbsp olive oil in a medium pot over medium-high heat. Add shallot and garlic and cook until softened, 3 to 5 minutes. Add mushrooms, dried thyme, and smoked paprika and cook until mushrooms are browned and fragrant, 3 to 5 minutes. (4-serving meal: use 2 tbsp olive oil)
Add 2½ cups water, bouillon cube, bulgur, butter beans, 1 tsp salt, and a pinch of pepper to the pot. Stir, bring to a boil, and reduce heat to a simmer. Cover and cook until bulgur has thickened, 8 to 10 minutes. Add baby kale and stir until wilted. Cover to keep warm. (4-serving meal: use 3 cups water, 2 tsp salt)
Add sour cream, lemon zest, and lemon juice to a small bowl and stir to combine.
Divide mushroom bulgur soup with baby kale between two soup bowls and drizzle with lemon cream. Soup’s on!
SIMILAR RECIPES
ITALIAN CANNELLINI BEAN STEW with Mustard Greens & Parmesan
BEANS & GREENS RAGOUT with Swiss Chard & Chile Garlic Yogurt
BLACK BEAN BURGER with Creamy Avocado Kale Slaw & Griddled Onion
ANCIENT GRAIN BOWLS with Crispy Chickpeas & Pistachio Cashew Cheese
CRISPY POTATO SKILLET with Snap Pea Slaw & Scallion Sour Cream
