Description
A comforting and hearty mushroom and kale soup perfect for a cozy night.
Ingredients
Scale
- 2 tbsp extra-virgin olive oil
- 1 large sweet onion, sliced 1/2 inch thick
- 4 cloves garlic, finely chopped
- 1 tsp sea salt or pink salt
- 1/2 tsp freshly cracked black pepper
- 2 cups whole shiitake mushrooms
- 2 cups baby bella or cremini mushrooms, sliced
- 4 cups organic chicken broth or vegetable broth, gluten-free
- 2 cups loosely chopped kale leaves
- 1/2 cup coconut milk or coconut cream
Instructions
- In a large, heavy-bottomed pot over medium heat, add the sliced onions and cook slowly, stirring occasionally, for 15-20 minutes until they turn golden brown and deeply caramelized.
- Add the garlic to the caramelized onions and sauté for 30-60 seconds until fragrant. Season with salt and pepper, stirring to distribute the seasonings evenly.
- Add the shiitake and baby bella mushrooms and cook for 8-10 minutes, stirring frequently, until they release their moisture and develop golden edges.
- Add the broth and bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer.
- Add the kale and simmer for 3-4 minutes until they’re vibrant green and tender but not mushy.
- Slowly stir in the coconut milk, swirling it through the soup until fully incorporated.
- Serve while hot, ladled into warm bowls with crusty bread on the side.
Notes
- This soup can be made vegan by using vegetable broth.
- Feel free to add other vegetables or proteins to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg