Vegetarian Kale Soup

Prep:

20 m

Cook:

1 h 20 m

Ready in:

1 h 40 m

Yum

Healthy vegetarian Kale Soup is packed full of vitamins to keep colds away.

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Servings: 8

Coconut oil

1 tbsp.

Onion, chopped

Garlic cloves, minced

Celery stalks, sliced

Shitake mushrooms

1 lb

Sea salt

1 1/2 tsp

black pepper

1/4 tsp

Turmeric

1 tsp

Water

12 cups

Baby bok choy, bottoms chopped off

4 heads

Kale, chopped 1/2 head

Freshly grated ginger 1 tablespoon

Chop off the bottom of the stem from your mushrooms and discard. Separate stems from caps and cut mushrooms in large pieces.
Heat up coconut oil in a large pot over medium heat. Add onions and sauté for 5 minutes or until soft. Add garlic and cook for 1 more minute. Add in celery and mushrooms and sauté for about 10 minutes. Add spices, water and bring to a boil. Reduce the heat and let simmer with the lid on for 1 hour.
Add bok choy and kale in the last 10 minutes of cooking to wilt.
Serve warm or store for up to 1 week in the refrigerator.

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