Mushroom-Coconut Soup

mushroom soup

This coconut – mushroom soup is full of flavor! I love having this soup on a cold winter day for lunch!

Total Time: 45 minutes

Yield: 4-6 servings

Ingredients:

  • 1/2 pound crimini, portobello, or other mushrooms
  • 1 large onion
  • 1/2 tablespoon chickpea miso
  • 3 cloves garlic
  • 1/2 tablespoon coconut oil
  • 1 can light coconut milk
  • 1 teaspoon paprika
  • 1 teaspoon of sea salt (more if need be)
  • 4 large carrots
  • 1 bunch kale
  • 1 tablespoon red pepper flakes
  • 2 cups of broccoli florets
  • 1 cup of cooked drained chickpeas (garbanzo beans)

Directions:
1. Chop all produce ingredients.
2. Cook the mushrooms, onions and garlic in coconut milk, coconut oil, chickpea miso, paprika and red pepper flakes (if using); adding a little bit of water if needed.
3. After 15 minutes on the stove top, add in the carrots and broccoli and cook another 5 to 10 minutes.
4. Toss in the kale and chickpeas (drained) right before serving. Garnish with a few pieces of cilantro.
5. Enjoy!

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