Description
This Comforting Wild Mushroom, Caramelized Onion and Kale Soup is a hearty and flavorful dish perfect for a cozy meal. Featuring a savory blend of caramelized sweet onions, earthy shiitake and baby bella mushrooms, tender kale, and a creamy coconut finish, this gluten-free soup offers rich textures and comforting aromas. Perfect for vegetarians and those looking for a nutritious, warming bowl of goodness.
Ingredients
Scale
For the 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 the 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 brings out their natural sweetness.
- Add garlic and seasonings: Stir in the finely chopped garlic, sea salt or pink salt, and freshly cracked black pepper. Cook for 2 minutes until the garlic is fragrant, ensuring it doesn’t burn.
- Sauté the mushrooms: Add the whole shiitake mushrooms and sliced baby bella or cremini mushrooms to the pot. Cook for 7 minutes, stirring occasionally, until the mushrooms soften and turn golden, enhancing their 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 so the flavors meld and the kale softens.
- Finish with coconut milk: Uncover the pot and stir in the coconut milk or coconut cream. Heat the soup through for 2 minutes. Taste and adjust seasoning with additional salt and pepper if needed before serving.
Notes
- Use vegetable broth to make this soup fully vegetarian or vegan.
- Coconut cream provides a richer, creamier texture compared to coconut milk.
- Ensure to caramelize the onions slowly to develop deep sweetness without burning.
- For a lower-fat version, reduce the amount of olive oil and use light coconut milk.
- Fresh kale can be substituted with spinach, but kale offers a better texture for this soup.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
