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!
