Comforting Coconut Mushroom & Kale Soup

How to make it

1. 1

   Start by heating a large pot or Dutch oven over medium heat. Add a splash of olive oil if you like, or just a bit of water for water sauteing. Add your chopped yellow onion and cook until it is soft and translucent, about 5 to 7 minutes. You want that lovely aromatic base!

2. 2

   Now, toss in your sliced cremini mushrooms. Let them cook down, stirring occasionally, until they release their moisture and start to turn golden brown, another 8 to 10 minutes. This brings out all their delicious umami flavor.

3. 3

   Pour in the vegetable broth and the full-fat coconut milk. Give everything a good stir and bring the soup to a gentle simmer. Let it cook for about 10 minutes, allowing all those flavors to meld together.

4. 4

   Finally, add your chopped kale to the pot. Stir it in and let it wilt down, which only takes about 3 to 5 minutes. The kale adds a wonderful pop of color and nutrients.

5. 5

   Taste your soup and season with salt and pepper to your liking. Ladle into bowls and enjoy this wonderfully comforting, dairy-free meal!