Coconut milk offers a creamy alternative to dairy in a warm and hearty soup that you can tuck into when the temperature drops. Rich and flavorful, it combines some of the season’s most nutritious ingredients: kale boasts over 45 different flavonoids that provide antioxidant and anti-inflammatory benefits and mushrooms are renowned for potent immune boosting properties.

Yields a 6-quart crock pot-full or large stock pot
Cook time: 4-5 hours
*If you don’t have a crock pot, you can cook this in a large stock pot over medium heat

Ingredients

• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 small onion, chopped
• 4 cloves garlic, chopped
• 1 Tbsp olive oil
• 1 lb. mushrooms, sliced
• 2 quarts vegetable broth
• 1/4-1/2 tsp crushed red pepper flakes (optional, omit if avoiding nightshades)
• 1 tbs. Italian seasoning (or to your own taste)
• 1 tsp salt
• 1/2 tsp ground pepper
• 1 bunch of kale, chopped and stems removed
• 1 14 oz. can organic unsweetened full-fat coconut milk

Directions

• Sauté first four ingredients in olive oil over medium high heat until softened, about 5 minutes.
• Add sauted veggies with the sliced mushrooms to crock pot.
• Add 2 quarts of vegetable broth and your spices. Add red pepper flakes (exclude if you’re avoiding nightshades) and Italian seasoning to your own taste.
• Season with salt and pepper, to taste.
• Set the crockpot on low and leave for 4 hours. Then stir in chopped kale and can of coconut milk.
• Set crock pot on high for about 20 minutes until kale is wilted. Once the kale is wilted your soup is ready to enjoy!