Description
A comforting and hearty wild mushroom, caramelized onion, and kale soup that blends earthy mushrooms with sweet caramelized onions and tender kale in a creamy broth finished with coconut milk for a rich, dairy-free touch.
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
For Finishing
- 1/2 cup coconut milk or coconut cream
Instructions
- Caramelize 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 develops the natural sweetness of the onions.
- Sauté Garlic and Season: Stir in the finely chopped garlic, sea salt or pink salt, and freshly cracked black pepper. Continue cooking for 1-2 minutes until the garlic is fragrant, taking care not to let it burn.
- Cook Mushrooms: Add the whole shiitake mushrooms and sliced baby bella or cremini mushrooms to the pot with the onions and garlic. 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 and stir to combine. Bring the mixture to a boil, then add the loosely chopped kale leaves. Reduce heat to low, cover, and simmer for 20 minutes to meld flavors and tenderize the kale.
- Finish the Soup: Uncover the pot and stir in the coconut milk or coconut cream. Heat through for 1-2 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm.
Notes
- Use vegetable broth instead of chicken broth to keep the soup vegan.
- For a richer taste, opt for coconut cream over coconut milk.
- Make sure to caramelize the onions slowly to enhance their natural sweetness without burning.
- Kale can be substituted with spinach or Swiss chard for variation.
- Adjust salt and pepper at the end after tasting the soup for best flavor balance.
Nutrition
- Serving Size: 1 cup
- 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: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
