They’ve sold more than 25,000 kilos of it so far this year, with mushrooms from Carleton Mushroom Farms. Cornstarch will thicken your soup slightly, but is not necessary for flavor. Never tried kale in a soup before…may have to. No grains needed! Enter your email address to follow this blog and receive notifications of new posts by email. Simmer broth and shredded chicken breast for 20 minutes. Add the coconut milk. This recipe is inspired by my favourite Mushroom Kale Soup from Farm Boy (basically the Canadian equivalent of Trader Joe’s). Lemon Chicken Soup with Coconut Milk, Tuscan Kale, and Portobello . Heat olive oil in a large saucepan over medium heat. I can’t wait to share them with you! Add kale and cook for about 5 minutes, or until wilted. Then add in your broth, water, wild rice, and parboiled rice. Coconut Curried Cauliflower with Kale - Autoimmune Wellness Savory Creamy Mushroom, Lentil & Kale Stew – Vegan Recipe Hub How To Store + Reheat. This Thai coconut soup is spicy, and flavorful, with creaminess from full fat coconut milk … Set crock pot on high for about 20 minutes until kale is wilted. Add potatoes, garlic and mushrooms to the pot, continuing to sauté for another 5 minutes. Notify me of follow-up comments by email. Add in salt and pepper to taste. Add the onion and cook, stirring occasionally, until fragrant and soft, about 3-5 minutes). Remove the soup from heat and let it cool slightly. 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). They have so many amazing pizzas at  Pizza Carano but the the spicy coconut, kale and mushroom is my favourite right now. In a medium soup or stock pot heat oil over medium heat. Stir in coconut milk and top with kale. Stir to combine. Red Lentil Coconut Soup 7. Cook and stir until fragrant, 3 to 5 minutes. I tried it one day while I was grocery shopping, and have been hooked ever since! Finish the dish with a … Add broth, 1 package of mushrooms, salt, herbes … Our Mushroom Kale Soup is made from scratch, using a wholesome purée of fresh Ontario mushrooms, nutritious kale, potatoes, coconut milk and garlic. I had a lot of mushrooms and some cooked butternut squash in my fridge, so I put them together into soup. 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. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Add kale and let it boil down for a minute. Cook for 3 minutes, stirring occasionally. Change ), You are commenting using your Facebook account. 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 Required fields are marked *. An open love letter to all the meals I've lovingly prepared and enjoyed. This soup can be vegetarian, but it also tastes good with chicken. Once the oil is shimmering, add onion, carrots and celery stirring to combine and sautéing for about 5 minutes. Heat oil in a heavy-bottomed pot over medium heat. Pea Bean and Noodle Soup 5. Add vegetable broth, coconut milk and bring to a simmer. This soup was actually inspired by a delicious pizza we had recently at Pizza Carano in Vancouver. This lively coconut-kale soup gets a dose of Asian flavor from fish sauce, lemongrass and chili paste. Bring to a simmer. Return the soup to your pot and add in a cornstarch slurry, if desired. Change ), You are commenting using your Google account. 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 • … Bring soup … Add the mushroom cream, tamari, and cooked lentils to the skillet with the kale mixture. Serve … Magnificent Cream of Mushroom Soup with Crispy Leeks 3. ( Log Out /  Bring the mixture to a boil, then reduce heat and simmer until all vegetables have softened. 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. Add chicken broth and coconut milk. Then stir in chopped kale and can of coconut milk. Add kale and cook for about 5 minutes, or until wilted. Thai Coconut Corn and Mushroom Soup 4. 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) 1 carton chicken broth (about 4 cups. Let simmer for a couple of minutes without lid. Apricot Soup with Berries 6. It was too big to fit into my fridge, and the weather was too cold for kale salad. Serve. ( Log Out /  Heat the olive oil in a large pot or dutch oven over medium high heat. Instructions: In a large pot, heat oil on a medium heat and add in onions, carrots, and celery. Best of all, … Creamy Corn […] Thai Coconut Corn and Mushroom Soup | Food Overload - August 16, 2013 […] Thai Coconut Corn and Mushroom Soup […] Change ). The final week of my farm share included a huge bunch of curly kale. Who knew that these flavours would work so well together. 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. Add curry paste and pepper oil and cook for 1 minute. Cook for 1 minute until fragrant. Hot tips on Chilean Grapes – Burnt Element. Add potatoes, garlic and mushrooms to the pot, continuing to sauté for another 5 minutes. garlic, nutmeg, water, coconut sugar, coconut milk, coarse sea salt and 7 more Lentil Red Curry & Coconut Milk Soup [Vegan/Gluten Free] Make Real Food ginger powder, diced tomatoes, coconut milk, red pepper flakes and 6 more You could sub in water or veggie broth to make this recipe vegan), 1 bunch curly kale, chopped with stems removed. 1/2 cup of Half and Half Milk (or a little more if you like) Sea Salt and Pepper to taste. Mushroom Kale Soup. Executive chef Josh Drache says this vegan offering is Farm Boy’s most popular 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. Set the crockpot on low and leave for 4 hours. Bring the mixture to a boil, then reduce heat and simmer until all vegetables have softened. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed. In a large soup pot, mix the broth, lemongrass, cilantro stems (not the leaves! Add kale, mushrooms, red pepper flakes and coconut milk. Scrape into the lentils and add coconut milk, kale, and mushrooms. Using an immersion blender, purée the mixture until smooth. Add onion, garlic, ginger and red pepper flakes. Farm Boy’s Mushroom Kale Soup. Your email address will not be published. ), chili garlic paste, galangal or ginger, and lime zest. Add chicken broth and coconut milk. Your email address will not be published. ( Log Out /  Remove the soup from heat and let it cool slightly. My personal preference is leaving kale on top, but you can absolutely stir it into the soup! 2 tbsp (30 mL) extra-virgin olive oil Bring the mixture to a simmer over medium-high heat, cover the pot, and simmer on low for about 20 minutes. Summer Soup Gazpacho 2. Make the mushroom cream To the blender with the mushrooms, add the coconut milk and blend until smooth. You won’t want to stop sipping the broth, which is rich and creamy from full-fat coconut milk… Move over chicken soup, there’s a new chief soup in town; lemon chicken soup with coconut milk, tuscan kale, and portobello mushrooms. To freeze, let cool completely and store in freezer safe multi-use containers (affiliate link) or freezer bags. Add the garlic and cook for 1 minute. Add potatoes, carrots, celery, and onion. Stir to combine, keep warm on low, and season with a good amount of salt and pepper. Sprinkle with salt and pepper to taste and garnish … 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. Add mushrooms, red bell pepper, carrots, coconut milk, vegetable broth and coconut aminos. Add the mushrooms and salt, and cook, stirring occasionally, until the mushrooms soften, about 3 minutes. Season with salt and pepper, to taste. Add the coconut milk and kale to the soup, and stir gently until combined. Cover with a lid and cook over medium heat for 5-8 minutes until veggies are tender. Refrigerator: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in covered containers. Saute for about 5 – 10 minutes then add in mushrooms and garlic and saute for an additional 5 minutes. Add mushrooms, kale, bell pepper, ginger, garlic and lemon grass. 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 the garlic and spices and fry until aromatic, about 30 seconds. If soup is too thick, add up to 2 more cups stock. ( 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. The flavours worked so well together on the pizza that I knew that they would also be amazing in a soup. Add the lid, and allow the kale to steam for 5 minutes or so. Sometimes I’m so inspired by the great meals we have in restaurants that I want to recreate the meal at home. Next add tofu. You can usually find this in the hot soup to-go area and in mason jars to take home. 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. Change ), You are commenting using your Twitter account. 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