Shiitake Mushroom & Kale potato noodle soup

Shiitake Mushroom & Kale potato noodle soup

#nourish your body with Shiitake #Mushroom & #Kale potato noodle #soup simmered in #broth! We modified the recipe of
‚ÄúMushroom & Kale Gnocchi‚ÄĚ from¬†#blueapron! A perfect¬†#veganfood¬†#vegetarianfood¬†#plantbased¬†#meatless¬†dish!



  • 1/2 lb Gnocchi or potatoes, cut in cubes
  • 1 cup pasta (optional)
  • 1 Lemon, juiced
  • 2 cloves Garlic
  • 4 oz Cremini Mushrooms or shiitake mushrooms
  • 5 oz of baby kale leaves
  • 1 bunch Parsley
  • 1 Shallot
  • 2 tablespoons olive oil
  • 2 Tbsps Mascarpone Cheese
  • ¬ľ tsp Crushed Red Pepper Flakes
  • 4 cups broth

  1. Sauté shallot garlic in olive oil in a sauce pan over medium high heat until translucent. Transfer to your vitaclay pot.
  2. Add the rest of ingredients and the juice of 2 lemon wedges in your clay pot except greens.
  3. Set to cook on stew or fast for 30 minutes.
  4. In the last 10 minutes of cooking, add kale leaves and continue until all becomes al dente.
  5. Stir in the mascarpone. Taste, then season with salt and pepper if desired and garnish with the gremolata. Serve the remaining lemon wedges on the side. Enjoy!

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