Recipe: Cozy Coconut Mushroom Soup
More often than not, Sarah—our helper—and I are inspired by a recipe and then turn it into an entirely new meal altogether! This soup was inspired by a recipe found in 'Keto-tarian' but we wanted to lighten it up a bit while still staying true to the richness and flavor.
Like a whisper cashmere sweater on a cold, snowy day, this is a lighter soup that still offers all the cozy richness.
A few quick notes: (1) you can make this vegetarian/vegan by using vegetable or mushroom stock instead of chicken, (2), you can add in shredded chicken for an extra dose of protein, (3) you can use just one can of coconut milk if you want a little less creaminess, (4) you can ditch the nuts for allergy (or preference) purposes, and (5) feel free to add in other veggies as well!
Enjoy! xx
INGREDIENTS
2-3 TBSP coarsely chopped fresh lemongrass
2-3 Fresno chilies, stemmed & coarsely chopped (leave seeds in for more heat)
5-8 garlic cloves, peeled
1/4 cup fresh cilantro (you can leave it on the stem)
1 tsp each freshly ground black pepper & salt
1 medium yellow onion, diced
1/3 to 1/2 cup raw cashews
1 zucchini, cubed (about 2 cups)
4-6 cups mushrooms, coarsely chopped (variety is key here!)
1 qt chicken stock
2 cans full fat coconut milk
4-6 cups fresh kale, chopped
coconut oil or EVOO for cooking
DIRECTIONS
1. Place your lemongrass, chilies, garlic, cilantro, s&p in your food processor or spice grinder. Pulse/blend/crush until a coarsely textured paste forms.
2. Drizzle EVOO into a large pot, or heat your coconut oil in a large pot. Add your onion and cook over medium heat for 2 minutes.
3. Add your cashews & zucchini and cook for another 2 minutes.
4. Add your lemongrass paste and cook for 1 minutes, stirring constantly.
5. Add your mushrooms in batches, stirring in between and adding more oil if necessary or desired.
6. Pour in chicken stock and bring mixture to a boil. Reduce heat to a simmer.
7. Add in both cans of coconut oil and stir until we'll incorporated.
8. Add in your kale in batches, stirring in between.
9. Allow your soup to simmer uncovered for 20 min. Season with s&p to taste.
10. Top your soup with a squeeze of lemon, red pepper flakes, a drizzle of chili olive oil, fresh cilantro or nothing at all.