Your email address will not be published. Executive chef Josh Drache says this vegan offering is Farm Boy’s most popular soup. Change ), You are commenting using your Twitter account. Coconut Curried Cauliflower with Kale - Autoimmune Wellness You can usually find this in the hot soup to-go area and in mason jars to take home. Then stir in chopped kale and can of coconut milk. Magnificent Cream of Mushroom Soup with Crispy Leeks 3. Add mushrooms, kale, bell pepper, ginger, garlic and lemon grass. Cook for 3 minutes, stirring occasionally. Remove the soup from heat and let it cool slightly. Bring soup … Add the coconut milk. Pea Bean and Noodle Soup 5. No grains needed! Set crock pot on high for about 20 minutes until kale is wilted. pine nuts, kale, full fat coconut milk, pepper, onion, salt, curry and 2 more Lentil, Sweet Potato And Kale Soup SuperGolden Bakes garlic cloves, vegetable stock, vinegar, olive oil, olive oil and 14 more Mushroom Kale Soup. Serve. I can’t wait to share them with you! Add kale and let it boil down for a minute. Red Lentil Coconut Soup 7. An open love letter to all the meals I've lovingly prepared and enjoyed. Cornstarch will thicken your soup slightly, but is not necessary for flavor. Stir in coconut milk and top with kale. Apricot Soup with Berries 6. This lively coconut-kale soup gets a dose of Asian flavor from fish sauce, lemongrass and chili paste. Your email address will not be published. The base is a creamy combination of chicken bone broth and coconut milk (you don’t taste the coconut) thickened with a bit of arrowroot starch. This soup can be vegetarian, but it also tastes good with chicken. 1/2 cup of Half and Half Milk (or a little more if you like) Sea Salt and Pepper to taste. Change ), You are commenting using your Facebook account. You could sub in water or veggie broth to make this recipe vegan), 1 bunch curly kale, chopped with stems removed. If soup is too thick, add up to 2 more cups stock. Add the lid, and allow the kale to steam for 5 minutes or so. Add curry paste and pepper oil and cook for 1 minute. Enter your email address to follow this blog and receive notifications of new posts by email. In a large soup pot, mix the broth, lemongrass, cilantro stems (not the leaves! Add in salt and pepper to taste. In a medium soup or stock pot heat oil over medium heat. Once the oil is shimmering, add onion, carrots and celery stirring to combine and sautéing for about 5 minutes. I love a hearty, creamy soup, and this recipe uses coconut milk so it tastes just as rich creamy without actually using any dairy. Next add tofu. Lemon Chicken Soup with Coconut Milk, Tuscan Kale, and Portobello . Who knew that these flavours would work so well together. cremini mushrooms, pepper, shallots, white beans, kale, portobello mushrooms and 10 more Cream of Mushroom Soup with Wild Rice Marmita sprouts, mustard, ground black pepper, milk, fresh mushrooms and 8 more 2 tbsp (30 mL) extra-virgin olive oil This broth-based soup yields a delightful, refreshing flavor of lemon, and when combined with robust vegetables and shredded chicken creates a savory and hearty meal. This Thai coconut soup is spicy, and flavorful, with creaminess from full fat coconut milk … ( Log Out /  Full of chicken, carrots, and kale, this coconut curry soup is hearty enough to be a complete meal, but the broth is the star of the show. ), chili garlic paste, galangal or ginger, and lime zest. Cook and stir until fragrant, 3 to 5 minutes. Thai Coconut Corn and Mushroom Soup 4. This recipe is inspired by my favourite Mushroom Kale Soup from Farm Boy (basically the Canadian equivalent of Trader Joe’s). ( Log Out /  Her version includes cremini mushrooms, sweet potato and chopped kale, which are not traditional, but add lovely heft and heartiness to the fragrant broth base. Add broth, 1 package of mushrooms, salt, herbes … Bring the mixture to a simmer over medium-high heat, cover the pot, and simmer on low for about 20 minutes. Scrape into the lentils and add coconut milk, kale, and mushrooms. Let simmer for a couple of minutes without lid. Farm Boy’s Mushroom Kale Soup. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Make the mushroom cream To the blender with the mushrooms, add the coconut milk and blend until smooth. Change ). Savory Creamy Mushroom, Lentil & Kale Stew – Vegan Recipe Hub Bring the mixture to a boil, then reduce heat and simmer until all vegetables have softened. Our Mushroom Kale Soup is made from scratch, using a wholesome purée of fresh Ontario mushrooms, nutritious kale, potatoes, coconut milk and garlic. Heat the olive oil in a large pot or dutch oven over medium high heat. Add the mushrooms and salt, and cook, stirring occasionally, until the mushrooms soften, about 3 minutes. My personal preference is leaving kale on top, but you can absolutely stir it into the soup! Season with salt and pepper, to taste. Add potatoes, garlic and mushrooms to the pot, continuing to sauté for another 5 minutes. garlic, nutmeg, water, coconut sugar, coconut milk, coarse sea salt and 7 more Lentil Red Curry & Coconut Milk Soup [Vegan/Gluten Free] Make Real Food ginger powder, diced tomatoes, coconut milk, red pepper flakes and 6 more Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed. 1 roasted chicken breast (optional) 1 cup kale 1 cup mushrooms (shiitake and maitake) 1/4 tsp red pepper flakes or red pepper oil (optional) Stir to combine. Sometimes I’m so inspired by the great meals we have in restaurants that I want to recreate the meal at home. Add potatoes, garlic and mushrooms to the pot, continuing to sauté for another 5 minutes. It was too big to fit into my fridge, and the weather was too cold for kale salad. Set the crockpot on low and leave for 4 hours. Bring to a simmer. I had a lot of mushrooms and some cooked butternut squash in my fridge, so I put them together into soup. They’ve sold more than 25,000 kilos of it so far this year, with mushrooms from Carleton Mushroom Farms. ( Log Out /  Summer Soup Gazpacho 2. Creamy Corn […] Thai Coconut Corn and Mushroom Soup | Food Overload - August 16, 2013 […] Thai Coconut Corn and Mushroom Soup […] Hot tips on Chilean Grapes – Burnt Element. To the pot, add the vegetable stock, coconut milk, and simmer for an additional 15 minutes until the mushrooms are soft and cooked through. Remove the soup from heat and let it cool slightly. Creamy Kale and Mushroom Soup Per bite: 358.25 calories, 9.5g of carbs, 14.25g of protein, 29g of fat Serves 4 – counted on the app SENZA Ingredients • 2 heaped tbsp coconut oil or butter 40g • 1 sprig of thyme – leaves removed from stalk • 1 small white onion, peeled and chopped 100g • … After examining the ingredient list, I came up with this dupe recipe to make at home in a nice, big batch. Add the garlic and spices and fry until aromatic, about 30 seconds. Serve … Saute for about 5 – 10 minutes then add in mushrooms and garlic and saute for an additional 5 minutes. Recipes & Restaurants: A Vancouver Food Blog, Copyright © 2020 WestRosa — Scribbles WordPress theme by, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window). Instructions: In a large pot, heat oil on a medium heat and add in onions, carrots, and celery. I tried it one day while I was grocery shopping, and have been hooked ever since! Add potatoes, carrots, celery, and onion. Add kale, mushrooms, red pepper flakes and coconut milk. Cover with a lid and cook over medium heat for 5-8 minutes until veggies are tender. Heat oil in a heavy-bottomed pot over medium heat. Add chicken broth and coconut milk. Add the onion and cook, stirring occasionally, until fragrant and soft, about 3-5 minutes). Then add in your broth, water, wild rice, and parboiled rice. They have so many amazing pizzas at  Pizza Carano but the the spicy coconut, kale and mushroom is my favourite right now. Required fields are marked *. Add the coconut milk and kale to the soup, and stir gently until combined. Add kale and cook for about 5 minutes, or until wilted. Never tried kale in a soup before…may have to. The final week of my farm share included a huge bunch of curly kale. Heat olive oil in a large saucepan over medium heat. Add the garlic and cook for 1 minute. Using an immersion blender, purée the mixture until smooth. The flavours worked so well together on the pizza that I knew that they would also be amazing in a soup. You won’t want to stop sipping the broth, which is rich and creamy from full-fat coconut milk… Move over chicken soup, there’s a new chief soup in town; lemon chicken soup with coconut milk, tuscan kale, and portobello mushrooms. Sprinkle with salt and pepper to taste and garnish … Add mushrooms, red bell pepper, carrots, coconut milk, vegetable broth and coconut aminos. 1 carton chicken broth (about 4 cups. How To Store + Reheat. Add the mushroom cream, tamari, and cooked lentils to the skillet with the kale mixture. Best of all, … Inspired by Jenny Han’s To All the Boys I’ve Loved Before, I decided to start this blog as an open love letter to the meals, flavours, and new discoveries I’ve made in the kitchen. Bring the mixture to a boil, then reduce heat and simmer until all vegetables have softened. Cook for 1 minute until fragrant. Add kale and cook for about 5 minutes, or until wilted. Finish the dish with a … Refrigerator: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in covered containers. Notify me of follow-up comments by email. Simmer broth and shredded chicken breast for 20 minutes. Add vegetable broth, coconut milk and bring to a simmer. ( Log Out /  Stir to combine, keep warm on low, and season with a good amount of salt and pepper. Add onion, garlic, ginger and red pepper flakes. To freeze, let cool completely and store in freezer safe multi-use containers (affiliate link) or freezer bags. Change ), You are commenting using your Google account. This soup was actually inspired by a delicious pizza we had recently at Pizza Carano in Vancouver. Add chicken broth and coconut milk. Freezer: Vegan mushroom stroganoff is freezer friendly and can be stored, alone or with pasta mixed, for up to 2 – 3 months in the freezer. 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