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
- Heat the olive oil in a large pot over medium heat. Add the sliced onion and cook until caramelized, about 15 minutes, stirring occasionally to prevent burning.
- Add the minced garlic, sea salt, and black pepper. Cook for an additional 2 minutes until fragrant.
- Toss in the whole shiitake and sliced baby bella or cremini mushrooms. Cook for 5-7 minutes, letting them soften.
- Pour in the organic chicken or vegetable broth. Bring to a gentle simmer and let it cook for about 15 minutes.
- Add the chopped kale leaves and coconut milk. Cook for another 5 minutes, just until the kale wilts down.
- Adjust seasoning if necessary, and enjoy!
Notes
Pairs well with crusty bread or a simple green salad. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg