Creamy Kale Mushroom Soup
A rich and comforting creamy kale mushroom soup, perfect for a cozy meal. This soup combines earthy mushrooms and nutritious kale in a smooth, creamy broth made without dairy, delivering hearty flavor and a velvety texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
12 ounces cremini mushrooms, sliced
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups vegetable broth
1 cup canned full-fat coconut milk
4 cups kale, stems removed and leaves chopped
1 medium carrot, peeled and diced
1 medium celery stalk, diced
1 tablespoon all-purpose flour
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms, carrot, and celery to the pot. Cook for 7-8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Pour in the vegetable broth gradually while stirring to avoid lumps.
Add the dried thyme, salt, and black pepper. Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
Stir in the chopped kale and coconut milk. Simmer for an additional 5 minutes until the kale is tender and the soup is creamy.
Taste and adjust seasoning if needed.
Serve hot.