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Cozy Mushroom Vegetable Soup


  • Author: Ingrid DeHart
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

This Cozy Mushroom Vegetable Soup is full of mushrooms, hearty fall vegetables and kale.


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1small red onion, peeled and diced (1 cup)
  • 1 cup carrots, cut into small chunks (2 medium carrots)
  • 1 cup celery, diced (2 ribs celery)
  • 1/2 teaspoon Celtic sea salt
  • 4 cloves garlic, minced
  • 3 cups sweet potatoes, peeled and cut into large chunks (1 large )
  • 3 cups baby bella mushrooms, sliced (10 ounces)
  • 1 bay leaf
  • 2 teaspoons Italian seasoning
  • 4 cups chicken, (homemade) or vegetable broth
  • 1 cup coconut milk
  • 4 cups of kale, roughly chopped with thick stems removed
  • Freshly ground black pepper

Instructions

  1. Heat 1 tablespoon olive oil in a large stockpot over medium-low heat.  Add onion carrots and celery and sauté for 5 minutes, stirring occasionally, until soft and translucent.
  2. Stir in the garlic and cook for an additional 1minute, stirring occasionally, until fragrant.
  3. Add in the mushrooms, bay leaf and Italian seasoning.  Stir to coat mushrooms with the seasonings.
  4. Add sweet potatoes and broth, raise the heat to high, cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 10-15 minutes, or until sweet potatoes are just getting tender (don’t let them get too soft), stirring occasionally.
  5. Add the coconut milk and kale to the soup and stir to combine. Cook 3-4 minutes until kale is wilted.
  6. Add pepper and additional salt or Italian seasoning to taste.
  7. Serve warm.

Notes

Nutrition information is with chicken broth.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Saute
  • Cuisine: Vegan, Paleo, Gluten-Free, Whole30

Keywords: mushroom soup, vegetable soup,