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MealDinnerSoupsDietaryHigh-FiberLow-SugarHigh-ProteinUnder 1 HourPescatarianSpecial OccasionOne-Pot or PanMeal PrepWeeknightLunchVeganHealthyGluten-FreeDairy-Free

Divinity Soup

Sheila Brown
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Divinity Soup
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Divinity Soup

Ingredients

for 8 servings

  • 2 collard greens, washed, dried, and cut into long strips
  • 1 bunch kale, washed, dried, and cut into long strips
  • 6 portobello mushrooms, washed, dried, and sliced
  • 1 lb shiitake mushroom (425 g), (15-20 mushrooms), washed, dried, and sliced
  • 1 lb oyster mushroom (425 g), (10-15), washed, dried, and sliced
  • 3 cartons vegan broth
  • 6 cloves garlic
  • 1 small red onion
  • 1 jalapeño pepper
  • 2 packs shirataki noodles, rinsed and halved (or cut to desired length)
  • 6 tablespoons paprika
  • 3 whole star anises
  • liquid amino
  • ¼ cup olive oil (60 mL), as needed
  • topping of your choice, Hemp seeds, avocado or scallions

Nutrition Info

  • Calories 771
  • Fat 49g
  • Carbs 72g
  • Fiber 10g
  • Sugar 14g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. Pour the broth into a large stock pot over low heat. Add star anise and allow to simmer slowly for 20 minutes.
  2. Then, pour enough olive oil in a wide-bottomed skillet to cover the surface and heat to medium. Once heated, add the first bunch of collard greens to the skillet and cook 2-3 minutes.
  3. Add a few squirts of liquid aminos into the skillet with the greens. Cook an additional 1-2 minutes on medium-high heat. Transfer the batch of cooked collards to the stock pot.
  4. Repeat steps 2 and 3 until all the collards and the kale have been cooked.
  5. Then, in the same skillet, heat 1 tbsp olive oil, add mushrooms, and cook until browned. Once browned, add to the stock pot.
  6. Once mixture is combined, add shirataki noodles. Stir to combine.
  7. Turn off the heat. Serve hot, garnishing with hemp seeds, avocado or scallions.
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