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 vegetable broth, gluten-free
- 2 cups loosely chopped kale leaves
- 1/2 cup coconut milk or coconut cream
Instructions
- Heat the extra-virgin olive oil in a large pot over medium heat.
- Add the sliced onion and cook, stirring occasionally, until deeply golden and caramelized, about 15 to 20 minutes.
- Stir in the chopped garlic, sea salt and black pepper and cook for 1 minute until fragrant.
- Add the whole shiitake and sliced cremini mushrooms and sauté until they release their juices and begin to brown, about 6 to 8 minutes.
- Pour in the vegetable broth and bring the mixture to a gentle simmer for 10 minutes to meld flavors.
- Add the loosely chopped kale leaves and cook until just wilted, about 2 to 3 minutes.
- Stir in the coconut milk or cream, adjust seasoning to taste, and heat through without boiling to preserve the creaminess.
- Ladle into bowls and finish with an extra drizzle of olive oil or a grind of cracked pepper if desired.
Notes
Take your time caramelizing the onions for the best flavor. This soup is forgiving and can be adapted based on available ingredients.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg