Vegan Kale and Coconut Milk Soup

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Vegan Kale and Coconut Milk Soup


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


  • 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


  • 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!