Description
A soothing, hearty soup with caramelized onions, mushrooms, and kale, finished with coconut milk for a creamy texture.
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
- 2 cups loosely chopped kale leaves
- 1/2 cup coconut milk or coconut cream
Instructions
- Heat the oil in a heavy-bottomed pot over medium-low heat.
- Add the sliced onion and a pinch of salt. Stir gently and let the onions soften and gradually brown at the edges.
- Continue cooking the onions until they are deep golden and slightly sticky, stirring every few minutes.
- Increase the heat to medium and add the shiitake and baby bella mushrooms. Let the mushrooms brown, then stir.
- Cook the mushrooms until their liquid has mostly evaporated.
- Add the chopped garlic, pepper, and remaining salt, stirring until the garlic is fragrant.
- Pour in the broth and bring to a gentle simmer, then reduce heat to low and let marry for 8 to 12 minutes.
- Stir in the chopped kale and cook until wilted, about 3 to 5 minutes.
- Lower the heat and stir in the coconut milk or cream, warming gently.
- Remove from heat and let the soup rest for a few minutes before serving.
Notes
This soup tastes better the next day as the flavors settle. It can be stored in the refrigerator for up to four days or frozen for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg