Creamy Mushroom Kale Soup

This recipe is inspired by my favourite Mushroom Kale Soup from Farm Boy (basically the Canadian equivalent of Trader Joe’s). I tried it one day while I was grocery shopping, and have been hooked ever since! After examining the ingredient list, I came up with this dupe recipe to make at home in a nice, big batch. I love a hearty, creamy soup, and this recipe uses coconut milk so it tastes just as rich creamy without actually using any dairy.

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 (about 4 cups. You could sub in water or veggie broth to make this recipe vegan)
  • 1 can full fat coconut milk
  • 1 bunch curly kale, chopped with stems removed
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper

INSTRUCTIONS

  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.

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