Description
This Wild Mushroom, Caramelized Onion and Kale Soup is a nourishing, flavorful, and hearty bowl of comfort. Featuring golden caramelized onions, earthy mushrooms, and vibrant kale simmered in a creamy coconut broth, it’s Paleo, gluten-free, dairy-free, and keto-friendly — perfect for a wholesome, cozy meal.
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 sweet organic onion, sliced to about ½” thickness
- 4 cloves garlic, minced
- 1 tsp pink or sea salt
- ½ tsp cracked black pepper
- 2 cups whole shiitake mushrooms
- 2 cups sliced baby bella or cremini mushrooms
- 4 cups organic chicken or vegetable broth (gluten-free)
- 2 cups organic kale, roughly chopped into bite-sized pieces
- ½ cup coconut milk or coconut cream
Instructions
1. In a large pot, heat olive oil over medium heat. Add sliced onions and sauté until golden brown and caramelized, about 10–15 minutes.
2. Add minced garlic, salt, pepper, and mushrooms to the pot. Continue cooking until mushrooms are soft and lightly golden.
3. Pour in the broth and bring the soup to a boil. Add chopped kale.
4. Reduce heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld.
5. Stir in coconut milk or coconut cream. Adjust seasoning with more salt and pepper to taste.
6. Serve hot and enjoy a nourishing, creamy, plant-forward soup that’s perfect for any season.
Notes
For a vegan version, use vegetable broth.
This soup freezes beautifully—make a double batch and store in freezer-safe containers for up to 3 months.
Add a squeeze of lemon before serving for brightness, or top with toasted nuts or seeds for extra crunch.
For a richer flavor, use a mix of wild mushrooms such as oyster, maitake, and porcini.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg