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Vegetarian Kale Soup
Vegetarian Kale Soup
1 hr 20 min
20 min
8
INGREDIENTS
  • Coconut oil – 1 tbsp.
  • Onion, chopped – 1
  • Garlic cloves, minced – 1
  • Celery stalks, sliced – 2
  • 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
INSTRUCTIONS
  1. Chop off the bottom of the stem from your mushrooms and discard. Separate stems from caps and cut mushrooms in large pieces.
  2. 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.
  3. Add bok choy and kale in the last 10 minutes of cooking to wilt.
  4. Serve warm or store for up to 1 week in the refrigerator.