This hearty and flavorful paleo mushroom, onion, and kale soup is the perfect comfort food for cooler weather. Bursting with antioxidants, it’s a satisfying and nutritious meal that’s also gluten-free, dairy-free, keto-friendly, and paleo-approved. With its rich, savory flavors and healthy ingredients, this soup makes a great addition to any meal plan. Make extra to freeze for later—you’ll thank yourself on busy days!
Ingredients:
- 2 tbsp extra virgin olive oil
- 1 sweet organic onion, sliced (about ½ inch thick)
- 4 cloves garlic, minced
- 1 tsp pink or sea salt
- ½ tsp cracked black pepper
- 2 cups shiitake mushrooms, whole
- 2 cups sliced baby bella or cremini mushrooms
- 4 cups chicken or vegetable broth (organic and gluten-free)
- 2 cups organic kale, chopped into bite-sized pieces
- ½ cup coconut milk or coconut cream
Instructions:
- Heat olive oil in a large pot over medium heat. Add the sliced onions and sauté until golden brown, about 10-15 minutes.
- Add minced garlic, salt, pepper, and both types of mushrooms. Continue to cook until the mushrooms are softened and golden.
- Pour in the broth and bring to a boil. Add the chopped kale and reduce heat to low. Cover and simmer for 20 minutes to allow the flavors to blend.
- Stir in coconut milk for added creaminess. Adjust seasoning with additional salt and pepper, if needed.
- Serve warm and enjoy!
Freezer Tip: Make a double batch and freeze individual portions for a quick, nutritious meal anytime.
Enjoy the cozy, flavorful goodness of this Paleo Mushroom, Onion, and Kale Soup—a perfect healthy meal that will warm you up and nourish your body!