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.
- 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
- 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.
- Add potatoes, garlic and mushrooms to the pot, continuing to sauté for another 5 minutes.
- Add chicken broth and coconut milk. Bring the mixture to a boil, then reduce heat and simmer until all vegetables have softened.
- Add kale and cook for about 5 minutes, or until wilted.
- 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.