Description
A warm and hearty soup featuring the rich flavors of mushrooms, the sweetness of caramelized onions, and the earthiness of kale, perfect for chilly days.
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 pot, heat olive oil over medium heat. Add the sliced onions and sprinkle with salt. Cook for about 10-15 minutes, stirring occasionally until they become golden brown and caramelized.
- Once the onions are caramelized, stir in the chopped garlic and continue to sauté for another minute, allowing the garlic to become fragrant.
- Add the shiitake and cremini mushrooms to the pot. Cook for 5-7 minutes until they are tender and have released their juices.
- Pour in the broth and bring the mixture to a boil. Reduce heat to let it simmer, then add the chopped kale. Cook until the kale is vibrant and tender, around 3-5 minutes.
- Finally, stir in the coconut milk or cream, letting it heat through. Taste and adjust the seasoning with more salt and pepper if needed.
- Ladle the soup into bowls and enjoy the warmth!
Notes
This soup can accommodate various dietary preferences. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Enhance flavor with herbs and enjoy with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg