Creamy Kale Bisque

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Serves: 4-6
Prep Time: 15 minutes
Cook Time: 50 minutes

What You Need

  • 1/2 grilled portabello mushrooms, minced
  • 1/2 tablespoon olive oil
  • 1 Granny Smith apple, chopped
  • 1 cup celery, finely chopped
  • 1 cup yellow onion, chopped
  • 1/2 teaspoon dry sage
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1 tablespoon garlic, chopped
  • 2 cups low sodium vegetable broth
  • 4 cups Nature’s Greens® Kale
  • 1 1/2 teaspoons cider vinegar
  • 1 tablespoon grainy mustard
  • 1 cup unsweetened coconut milk

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What You Do

Heat olive oil in a skillet over medium and heat grilled portabello mushroom until warm. Remove and set aside. In the same skillet, cook the apple, celery, onion, sage, sea salt and pepper for 5 minutes. Add the garlic and cook for about 30 seconds. Pour in the vegetable stock and kale. Mix the ingredients until the kale has been submerged in the broth. Bring to a boil and reduce heat; let simmer for 15 minutes or until kale is tender. Once kale has cooked to a tender texture, remove from heat and let set for 5 minutes. Pour kale mixture into a blender container and puree. Add vinegar, mustard and coconut milk; process until all ingredients are pulverized. Serve in bowls. Top with the minced mushroom.



per serving

  • 24g
  • 50g
  • 19g

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