Then stir in chopped kale and can of coconut milk. In a large soup pot, mix the broth, lemongrass, cilantro stems (not the leaves! Bring the mixture to a boil, then reduce heat and simmer until all vegetables have softened. Add the coconut milk. Add kale, mushrooms, red pepper flakes and coconut milk. This soup was actually inspired by a delicious pizza we had recently at Pizza Carano in Vancouver. Your email address will not be published. Summer Soup Gazpacho 2. You won’t want to stop sipping the broth, which is rich and creamy from full-fat coconut milk… Best of all, … Bring soup … To the pot, add the vegetable stock, coconut milk, and simmer for an additional 15 minutes until the mushrooms are soft and cooked through. Once the oil is shimmering, add onion, carrots and celery stirring to combine and sautéing for about 5 minutes. Cornstarch will thicken your soup slightly, but is not necessary for flavor. Pea Bean and Noodle Soup 5. Serve. Thai Coconut Corn and Mushroom Soup 4. Who knew that these flavours would work so well together. I tried it one day while I was grocery shopping, and have been hooked ever since! Add vegetable broth, coconut milk and bring to a simmer. Scrape into the lentils and add coconut milk, kale, and mushrooms. Add broth, 1 package of mushrooms, salt, herbes … Remove the soup from heat and let it cool slightly. Change ), You are commenting using your Google account. The flavours worked so well together on the pizza that I knew that they would also be amazing in a soup. Let simmer for a couple of minutes without lid. Season with salt and pepper, to taste. If soup is too thick, add up to 2 more cups stock. Full of chicken, carrots, and kale, this coconut curry soup is hearty enough to be a complete meal, but the broth is the star of the show. Savory Creamy Mushroom, Lentil & Kale Stew – Vegan Recipe Hub Add chicken broth and coconut milk. ( Log Out /  I love a hearty, creamy soup, and this recipe uses coconut milk so it tastes just as rich creamy without actually using any dairy. You could sub in water or veggie broth to make this recipe vegan), 1 bunch curly kale, chopped with stems removed. Add potatoes, garlic and mushrooms to the pot, continuing to sauté for another 5 minutes. This broth-based soup yields a delightful, refreshing flavor of lemon, and when combined with robust vegetables and shredded chicken creates a savory and hearty meal. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed. 2 tbsp (30 mL) extra-virgin olive oil Her version includes cremini mushrooms, sweet potato and chopped kale, which are not traditional, but add lovely heft and heartiness to the fragrant broth base. Bring to a simmer. ( Log Out /  Add mushrooms, kale, bell pepper, ginger, garlic and lemon grass. Creamy Corn […] Thai Coconut Corn and Mushroom Soup | Food Overload - August 16, 2013 […] Thai Coconut Corn and Mushroom Soup […] They’ve sold more than 25,000 kilos of it so far this year, with mushrooms from Carleton Mushroom Farms. Add mushrooms, red bell pepper, carrots, coconut milk, vegetable broth and coconut aminos. Remove the soup from heat and let it cool slightly. It was too big to fit into my fridge, and the weather was too cold for kale salad. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Add the mushroom cream, tamari, and cooked lentils to the skillet with the kale mixture. Set the crockpot on low and leave for 4 hours. Next add tofu. Bring the mixture to a simmer over medium-high heat, cover the pot, and simmer on low for about 20 minutes. Stir to combine. Refrigerator: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in covered containers. Move over chicken soup, there’s a new chief soup in town; lemon chicken soup with coconut milk, tuscan kale, and portobello mushrooms. No grains needed! I can’t wait to share them with you! How To Store + Reheat. Simmer broth and shredded chicken breast for 20 minutes. Mushroom Kale Soup. Sometimes I’m so inspired by the great meals we have in restaurants that I want to recreate the meal at home. Apricot Soup with Berries 6. Cook for 1 minute until fragrant. Add chicken broth and coconut milk. Change ), You are commenting using your Facebook account. Add kale and let it boil down for a minute. Notify me of follow-up comments by email. An open love letter to all the meals I've lovingly prepared and enjoyed. Magnificent Cream of Mushroom Soup with Crispy Leeks 3. Saute for about 5 – 10 minutes then add in mushrooms and garlic and saute for an additional 5 minutes. Add kale and cook for about 5 minutes, or until wilted. cremini mushrooms, pepper, shallots, white beans, kale, portobello mushrooms and 10 more Cream of Mushroom Soup with Wild Rice Marmita sprouts, mustard, ground black pepper, milk, fresh mushrooms and 8 more Add curry paste and pepper oil and cook for 1 minute. Our Mushroom Kale Soup is made from scratch, using a wholesome purée of fresh Ontario mushrooms, nutritious kale, potatoes, coconut milk and garlic. Then add in your broth, water, wild rice, and parboiled rice. To freeze, let cool completely and store in freezer safe multi-use containers (affiliate link) or freezer bags. This lively coconut-kale soup gets a dose of Asian flavor from fish sauce, lemongrass and chili paste. Executive chef Josh Drache says this vegan offering is Farm Boy’s most popular soup. Finish the dish with a … Add kale and cook for about 5 minutes, or until wilted. Cover with a lid and cook over medium heat for 5-8 minutes until veggies are tender. Add the lid, and allow the kale to steam for 5 minutes or so. Your email address will not be published. Serve … Return the soup to your pot and add in a cornstarch slurry, if desired. Set crock pot on high for about 20 minutes until kale is wilted. Farm Boy’s Mushroom Kale Soup. Coconut Curried Cauliflower with Kale - Autoimmune Wellness Recipes & Restaurants: A Vancouver Food Blog, Copyright © 2020 WestRosa — Scribbles WordPress theme by, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window). The final week of my farm share included a huge bunch of curly kale. Bring the mixture to a boil, then reduce heat and simmer until all vegetables have softened. Add the onion and cook, stirring occasionally, until fragrant and soft, about 3-5 minutes). After examining the ingredient list, I came up with this dupe recipe to make at home in a nice, big batch. Sprinkle with salt and pepper to taste and garnish … Cook and stir until fragrant, 3 to 5 minutes. Add potatoes, garlic and mushrooms to the pot, continuing to sauté for another 5 minutes. This soup can be vegetarian, but it also tastes good with chicken. The base is a creamy combination of chicken bone broth and coconut milk (you don’t taste the coconut) thickened with a bit of arrowroot starch. Add onion, garlic, ginger and red pepper flakes. Stir to combine, keep warm on low, and season with a good amount of salt and pepper. Required fields are marked *. Freezer: Vegan mushroom stroganoff is freezer friendly and can be stored, alone or with pasta mixed, for up to 2 – 3 months in the freezer. Change ). Creamy Kale and Mushroom Soup Per bite: 358.25 calories, 9.5g of carbs, 14.25g of protein, 29g of fat Serves 4 – counted on the app SENZA Ingredients • 2 heaped tbsp coconut oil or butter 40g • 1 sprig of thyme – leaves removed from stalk • 1 small white onion, peeled and chopped 100g • … Add the garlic and spices and fry until aromatic, about 30 seconds. Using an immersion blender, purée the mixture until smooth. This recipe is inspired by my favourite Mushroom Kale Soup from Farm Boy (basically the Canadian equivalent of Trader Joe’s). Hot tips on Chilean Grapes – Burnt Element. Lemon Chicken Soup with Coconut Milk, Tuscan Kale, and Portobello . In a medium soup or stock pot heat oil over medium heat. 1 roasted chicken breast (optional) 1 cup kale 1 cup mushrooms (shiitake and maitake) 1/4 tsp red pepper flakes or red pepper oil (optional) Add the mushrooms and salt, and cook, stirring occasionally, until the mushrooms soften, about 3 minutes. Heat olive oil in a large saucepan over medium heat. Add potatoes, carrots, celery, and onion. Stir in coconut milk and top with kale. pine nuts, kale, full fat coconut milk, pepper, onion, salt, curry and 2 more Lentil, Sweet Potato And Kale Soup SuperGolden Bakes garlic cloves, vegetable stock, vinegar, olive oil, olive oil and 14 more Red Lentil Coconut Soup 7. My personal preference is leaving kale on top, but you can absolutely stir it into the soup! Enter your email address to follow this blog and receive notifications of new posts by email. Make the mushroom cream To the blender with the mushrooms, add the coconut milk and blend until smooth. This Thai coconut soup is spicy, and flavorful, with creaminess from full fat coconut milk … I had a lot of mushrooms and some cooked butternut squash in my fridge, so I put them together into soup. Never tried kale in a soup before…may have to. Cook for 3 minutes, stirring occasionally. ( Log Out /  1 carton chicken broth (about 4 cups. Add the coconut milk and kale to the soup, and stir gently until combined. Instructions: In a large pot, heat oil on a medium heat and add in onions, carrots, and celery. ( Log Out /  You can usually find this in the hot soup to-go area and in mason jars to take home. Heat the olive oil in a large pot or dutch oven over medium high heat. Heat oil in a heavy-bottomed pot over medium heat. Change ), You are commenting using your Twitter account. They have so many amazing pizzas at  Pizza Carano but the the spicy coconut, kale and mushroom is my favourite right now. Inspired by Jenny Han’s To All the Boys I’ve Loved Before, I decided to start this blog as an open love letter to the meals, flavours, and new discoveries I’ve made in the kitchen. ), chili garlic paste, galangal or ginger, and lime zest. Add the garlic and cook for 1 minute. 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