Creamy Kale Mushroom Soup
A rich and comforting creamy kale mushroom soup that combines earthy mushrooms and tender kale in a smooth, flavorful broth. Perfect for a cozy meal any time of year.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
10 ounces cremini mushrooms, sliced
6 cups vegetable broth
1 large bunch kale (about 6 cups), stems removed and leaves chopped
1 cup canned full-fat coconut milk
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon lemon juice
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and sauté for 5 minutes until translucent.
Add minced garlic and sliced mushrooms to the pot and cook for 7-8 minutes until mushrooms are browned and tender.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce heat to medium-low and add chopped kale, dried thyme, and smoked paprika.
Simmer for 15 minutes until kale is tender.
Remove the pot from heat and carefully blend about half of the soup using an immersion blender until smooth, or transfer half to a blender and puree, then return to the pot.
Stir in the coconut milk and lemon juice.
Season with salt and freshly ground black pepper to taste.
Reheat gently over low heat if needed, but do not boil.
Serve hot.