Mushroom and Kale Soup Plant-Based Whole 30 Freezer Meal Recipe

Craving a wholesome and delicious meal that’s ready in no time? Our Mushroom and Kale Soup is here to fulfill your dreams. It’s plant-based, brimming with wholesome, Whole 30-approved ingredients, and – here’s the kicker – it’s a make-ahead freezer meal, which means it’s just waiting to rescue you on those days when you barely have time to breathe, let alone think about dinner.

When life gets crazy, our Mushroom and Kale Soup brings a harmonious blend of savory flavors, slowing your world down to wrap you in a cozy embrace with every warm spoonful. The diced mushrooms and yellow onions meld together to bring a rich, umami depth to the broth. Garlic and herbs add aromatic layers while the creamy, full-fat coconut milk brings a luxurious texture. Indulge in heartwarming flavors, knowing that each spoonful not only delights your taste buds but also aligns perfectly with the Whole 30 lifestyle. It’s a guilt-free indulgence that delivers satisfaction and nutrition.

I know that juggling family, work, and a passion for good food is a struggle that leaves you with few moments of stillness. That’s why I made it my mission to create recipes like this one, so you can focus on the things that matter most. Now let’s get cooking!

Why You’ll Love this Make-Ahead Mushroom Soup Freezer Recipe

• Allergy-Friendly: Free from common allergens like dairy and gluten, this recipe is a great dinner choice for families with food sensitivities or allergies.
• Comforting: Nothing beats the warm comfort of a bowl of soup, and this one offers just that but without the hassle.
• Nutrient-Rich: Kale, mushrooms, and other wholesome ingredients means a plethora of essential nutrients your family needs for optimal health.

Mushroom and Kale Soup Plant-Based Whole 30 Freezer Meal Recipe

When life gets crazy, our Mushroom and Kale Soup brings a harmonious blend of savory flavors, slowing your world down to wrap you in a cozy embrace with every warm spoonful. The diced mushrooms and yellow onions meld together to bring a rich, umami depth to the broth. Garlic and Herbs add a aromatic layer with the creamy, full-fat coconut milk bring a lux texture.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Course Main Course, Soup

Cuisine American

Servings 4

Equipment

• 1 gallon freezer bag
• 1 Quart freezer bag
• 1 Slow Cooker

Ingredients

  

1x2x3x

• 4 cups Mushrooms diced
• 3 cups Yellow onion diced
• 4 tsp Garlic
• 3 tsp Thyme
• 3 tsp Parsley
• 2 tbsp Salt
• 1 tsp Black pepper
• 3 cups Kale (In seperate quart-sized freezer bag)

Day of Cooking:

• 8 cups Vegetable broth
• 13.6 oz Coconut milk can, full-fat

Instructions

 

Prep/Freezer Directions:

• Prepare a gallon freezer bag, labeling according to your preferred method.
• Add all ingredients, except the kale, vegetable broth and coconut milk, into the freezer bag.
• Add kale to a separate quart-sized freezer bag and place inside the gallon freezer bag.
• Seal the gallon freezer bag, removing as much air as possible, and freeze for up to three months.

Slow Cooker | Cooking Directions

• Dump the contents of the freezer bag into a slow cooker. Then, add 8 cups vegetable broth to the slow cooker.
• Cook on high for 3-4 hours
• Stir in coconut milk.
• Serve and enjoy!

Keyword easy freezer meals for new moms, freezer meals, Mushroom and Kale Soup Freezer Meal, Mushroom and Kate Soup, Plant Based Soup Recipes, Whole 30 Plant Based Freezer Meal

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Equipment Needed to Make Mushroom and Kale Soup Recipe

• 1 gallon freezer bag
• 1 Quart freezer bag
• 1 Slow Cooker

Ingredients for your Mushroom and Kale Soup Plant-Based Whole 30 Freezer Meal

• 4 cups Mushrooms, diced
• 3 cups Yellow onion, diced
• 4 tsp Garlic
• 3 tsp Thyme
• 3 tsp Parsley
• 2 tbsp Salt
• 1 tsp Black pepper
• 3 cups Kale, (In separate quart-sized freezer bag)
• Day of Cooking:
• 8 cups Vegetable broth
• 13.6 oz Coconut milk, can, full-fat

How To Make A Mushroom and Kale Soup Plant-Based Whole 30 Freezer Meal Recipe

Prep/Freezer Directions:

1. Prepare a gallon freezer bag, labeling according to your preferred method.
2. Add all ingredients, except the kale, vegetable broth and coconut milk, into the freezer bag.
3. Add kale to a separate quart-sized freezer bag and place inside the gallon freezer bag.
4. Seal the gallon freezer bag, removing as much air as possible, and freeze for up to three months.

Slow Cooker | Cooking Directions:

1. Dump the contents of the freezer bag into a slow cooker. Then, add 8 cups vegetable broth to the slow cooker.
2. Cook on high for 3-4 hours
3. Stir in coconut milk.
4. Serve and enjoy!

What to Serve/Pair with Your Easy Plant-Based Mushroom and Kale Soup

Sides:

• Sides:Roasted Brussel Sprouts with Balsamic Glaze
• Balsamic Roasted Asparagus
• Cauliflower Rice

Desserts:

• Roasted Brussel Sprouts with Balsamic Glaze
• Balsamic Roasted Asparagus
• Cauliflower Rice

Mocktails:

• Cucumber Mint Cooler
• Sparkling Blueberry Lemonade
• Coconut Mojito Mocktail

Popular Substitutions and Additions

Substitutions:

• Cashew Cream: If you don’t prefer the flavor coconut milk brings, you may substitute cashew cream instead.
• Spinach: Though we adore kale in this recipe, if it’s not your thing, you can swap it for baby spinach.

Additions:

• Gnocchi: To beef up this recipe, add Whole 30-compliant, plant-based gnocchi. We like Trader Joe’s Cauliflower Gnocchi!

How To Reheat & Store Mushroom and Kale Soup Plant-Based Whole 30 Freezer Meal Recipe

Best Way To Store Whole 30 Mushroom and Kale Soup Leftover?

To preserve the goodness of your leftover Mushroom and Kale soup, it is best to store in an airtight container in the fridge. Make sure to allow your soup to cool to room temperature before storing, as this will prevent moisture build up in the container, which can increase the likelihood of spoilage.

How Long Will Mushroom and Kale Soup Plant-Based Whole 30 Freezer Meal Recipe Last In the Fridge?

When you have properly stored your leftover soup, and have allowed enough cool time, your leftovers will remain fresh in the fridge for three to five days. Always make sure to check for spoilage before reheating!

Can I Freeze Easy Mushroom and Kale Soup Recipe?

We recommend freezing before cooking. If you can’t consume leftovers within the recommended time above, you are able to freeze them. The second go will not be as delicious as the first, though.

To prepare this recipe as a raw freezer meal, add all ingredients, except the kale, vegetable broth and coconut milk, into the freezer bag. Then place the kale in a quart sized bag, within the gallon freezer bag. Then seal, removing as much excess air as possible, and freeze for up to three months.

How To Reheat Vegan Mushroom and Kale Soup?

This Mushroom and Kale soup is best reheated in a saucepan on the stovetop. To reheat, place desired amount of leftovers in a saucepan, and heat over medium-low heat until evenly heated. Stir occasionally to prevent sticking and overheating.

You may also use the microwave, but make sure to heat in short bursts as to not overheat the soup. Stir between each interval to ensure even heating.

Make-Ahead Mushroom Soup Freezer Meal FAQs

Other Plant-Based Recipes You’ll Love!

• Golden Lentil and Spinach Soup Plant-Based Whole 30 Freezer Meal 
• Butternut Squash and Apple Soup Plant-Based Whole 30 Freezer Meal 
• Thai Coconut Vegetable Soup Plant-Based Whole 30 Freezer Meal 
• Sweet Potato and Black Bean Chili Plant Based Whole 30 Freezer Meal
• Mediterranean Stuffed Acorn Squash Plant Based Whole 30 Freezer Meal

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