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Mushroom Bulgur Soup with Baby Kale & Lemon Cream
2 or 4 Serving Dinner

Mushroom Bulgur Soup

with Baby Kale & Lemon Cream

Tags: Less Prep High-Protein <600 Calories
SERVINGS
2 4
PREP & COOK TIME
20 min
CALORIES
460
FAT
6g
CARBOHYDRATES
75g
PROTEIN
21g


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INGREDIENTS

  1. 1 shallot, peeled and thinly sliced
  2. 1 garlic clove, peeled and thinly sliced
  3. 8 oz cremini mushrooms, cleaned and sliced
  4. 1 tsp dried thyme
  5. ½ tbsp smoked paprika
  6. 1 Not-Chick’n™ Bouillon Cube
  7. ½ cup bulgur wheat
  8. 13.4 oz butter beans, drained and rinsed
  9. 2 oz baby kale
  10. 2 oz vegan sour cream
  11. 1 lemon, zested and juiced
  12. 1 tbsp olive oil*
  13. 1 tsp salt*
  14. Ground pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: tree nut (coconut), wheat
Tools: Medium pot with lid
SERVINGS
2 4
PREP & COOK TIME
20 min
CALORIES
460
FAT
6g
CARBOHYDRATES
75g
PROTEIN
21g


Get Recipes Delivered

INSTRUCTIONS

1
Start the soup

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)

2
Simmer the soup

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)

3
Make the lemon cream

Add sour cream, lemon zest, and lemon juice to a small bowl and stir to combine.

4
Serve

Divide mushroom bulgur soup with baby kale between two soup bowls and drizzle with lemon cream. Soup’s on!

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