Description
A comforting and nutritious wild mushroom, caramelized onion, and kale soup that combines earthy mushrooms, sweet caramelized onions, and tender kale in a flavorful broth finished with creamy coconut milk.
Ingredients
Scale
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
- 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
Finishing
- 1/2 cup coconut milk or coconut cream
Instructions
- Caramelize the Onions: Heat the extra-virgin olive oil in a large pot over medium heat. Add the sliced sweet onion and sauté, stirring occasionally, until the onions are golden brown and caramelized, about 15 minutes. This step develops the natural sweetness and depth of flavor.
- Add Garlic and Seasoning: Stir in the finely chopped garlic, sea salt or pink salt, and freshly cracked black pepper. Cook for 2 minutes until the garlic is fragrant, being careful not to burn it.
- Sauté Mushrooms: Add the whole shiitake mushrooms and sliced baby bella or cremini mushrooms to the pot. Cook for 7 minutes, stirring occasionally, until the mushrooms soften and turn golden for extra flavor.
- Add Broth and Kale: Pour in the chicken or vegetable broth, stir to combine with the mushroom mixture, and bring to a boil. Add the loosely chopped kale leaves, reduce the heat to low, cover, and simmer for 20 minutes until the kale is tender and flavors meld.
- Finish with Coconut Milk: Uncover the pot and stir in the coconut milk or coconut cream. Heat through for 2 minutes. Taste and adjust the seasoning with additional salt and pepper if needed before serving.
Notes
- Use coconut cream instead of coconut milk for a richer, creamier soup.
- Vegetarian option: Use vegetable broth instead of chicken broth.
- For a vegan and gluten-free soup, ensure using vegetable broth and coconut milk.
- Adjust the amount of salt according to taste and dietary needs.
- This soup pairs well with crusty gluten-free bread or a light salad for a complete meal.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
