Creamy Kale Mushroom Soup

Ingredients:

  • 2 tablespoons coconut oil or olive oil

  • 1 medium yellow onion, chopped

  • 1 carrot, chopped

  • 2 celery ribs, chopped

  • 1 large Yukon gold potato, diced

  • 2 garlic cloves, minced

  • 3 packages (500g) button mushrooms

  • 1 carton chicken broth

  • 1 can full fat coconut milk

  • 1 bunch curly kale, chopped with stems removed

  • ¼ teaspoon sea salt

  • ¼ teaspoon pepper


Directions:

  1. Heat oil in a heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, carrots and celery stirring to combine and sautéing for about 5 minutes.

  2. Add potatoes, garlic and mushrooms to the pot, continuing to sauté for another 5 minutes.

  3. Add chicken broth and coconut milk. Bring the mixture to a boil, then reduce heat and simmer until all vegetables have softened.

  4. Add kale and cook for about 5 minutes, or until wilted.

  5. Remove the soup from heat and let it cool slightly. Using an immersion blender, purée the mixture until smooth. Add in salt and pepper to taste.

recipe adapted from: to all the meals