Creamy Vegan Mushroom Soup with Kale & ZENB Elbows Pasta


PREP TIME 15 minutes

COOK TIME 35 minutes

TOTAL TIME 50 minutes

Nutrition Facts


Serving Size: 373g
Servings: 8

Calories: 200

Amount per Serving*% Daily Value
Total Fat3.5g4%
Dietary Fiber7g25%
Total Sugar2g
Vitamin A 15%
Vitamin C 4%
Calcium 142mg 10%
Iron 3mg 15%
Potassium 259mg 6%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


ZENB Elbows Pasta

Sometimes a creamy soup just sounds perfect. This Creamy Vegan Mushroom Soup with Kale uses ZENB Elbows Pasta to deliver a delicious, gluten-free soup that you will love. Beyond great taste, you will also get in a good source of fiber, iron, and vitamin A.


  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 8 ounces thinly sliced cremini and/or shiitake mushrooms
  • 3 cloves garlic, thinly sliced
  • 6 cups kale, stemmed, coarsely chopped
  • 3 sprigs fresh thyme, stems removed
  • 3/4 teaspoon each kosher salt & ground black pepper
  • 1 carton (32 ounces) low-sodium vegetable broth
  • 4 cups water
  • 1 cup unsweetened cashew milk
  • 1 box (12 ounces) ZENB Elbows Pasta made from 100% Yellow Peas, uncooked
  • 1 lemon, juiced
  • 1 teaspoon gluten-free tamari



Heat oil in large pot on medium-high heat. Add onion; cook 3-5 minutes stirring frequently, until tender-crisp. Add mushrooms and garlic; cook 5-7 minutes until softened and most liquid is evaporated. Add kale and season with thyme, salt & pepper. Cook 2-3 minutes or until kale is wilted.


Add broth, water, cashew milk and pasta to pot; bring mixture to a boil. Reduce heat to medium-low; cover and simmer 11-13 minutes or until pasta is tender.


Stir in remaining ingredients immediately before serving.

Tasty Tips

Substitute unsweetened almond or oat milk for the cashew milk.

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