Directions
1Chop all produce ingredients
2Over low heat, cook the mushrooms, onions and garlic in coconut oil until fragrant, about 2 minutes
3Add carrots, thyme and sage, stir for a moment then add coconut milk and 2 cups of water, bring to a boil.
4Reduce heat and simmer for 5 minutes. - Remove sprigs of thyme.
5Blend a small portion of soup (optional) or leave super chunky – up to you!
6Add chopped kale just before serving.
Ingredients
6 cups cremini, Portobello or other mushroom
1 can organic coconut milk (full fat)
3 cloves garlic (more if that’s your thing)
4 sprigs fresh thyme (1 teaspoon dried if you can’t get fresh)
4 large carrots, chopped in ¼ inch pieces
4 leaves of kale, stems removed, chopped
1 tablespoon red pepper flakes (optional)