Comforting Wild Mushroom, Caramelized Onion and Kale Soup
A warm and nourishing bowl of soup featuring earthy mushrooms, sweet caramelized onions, and fresh kale, brought together with creamy coconut milk. Perfect for chilly evenings.
Ingredients
For the soup base
- 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
For the main ingredients
- 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
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the sliced onion and a pinch of salt. Cook until the onions are soft and light brown, about 10 minutes.
- Stir in the chopped garlic and cook for an additional minute until fragrant.
- Add the shiitake and baby bella mushrooms, cooking until they start to release their juices, about 5 minutes.
- Pour in the broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15 minutes.
- Add the chopped kale and cook until it wilts, about 3 minutes.
- Stir in the coconut milk, allowing it to heat through before serving.
Notes
Serve the soup hot, garnished with fresh herbs or a sprinkle of cracked black pepper. For an extra kick, consider adding chili oil or lemon juice. Store leftovers in the refrigerator for up to three days or freeze for longer storage.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 14gSodium: 500mgFiber: 3gSugar: 4g