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Nutritional info per serving:
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Nutritional info per serving:
Creamy Kale and Mushroom Soup
Serves 2:
- Carbs: 22 grams
- Fats : 38 grams
- Protein: 10 grams
- Prep time: x minutes
- Cooking time: x minutes
Ingredients:
- 2 heaped tbsp of butter
- 1 spring of thyme -
- (remove leaves from stalk)
- 1 stalk of celery
- 1 small onion
- 2 to 3 cloves of crushed garlic
- 450 grams of mushrooms, chopped
- 3 cups of vegetable or chicken stock
- 400 mls of coconut milk
- 2 handfuls of kale
- (spinach can be used if preferred)
- 1 tsp Himalayan rock salt
- 1 tsp pepper
Instructions:
- Set your pan to a medium heat and heat butter, add onion and celery and sauté for 5 minutes.
- Add garlic, thyme and mushrooms and cook for another 5 minutes.
- Turn heat to high and add coconut milk and stock, bring to a boil and reduce heat and simmer until vegetables are tender.
- Add in kale and cook until for 5 minutes until wilted and soft and season with salt and pepper.
- Allow to cool and blend with hand held blender
Serves 2:
- Carbs: 22 grams
- Fats : 38 grams
- Protein: 10 grams
- Prep time: x minutes
- Cooking time: x minutes
Ingredients:
- 2 heaped tbsp of butter
- 1 spring of thyme -
- (remove leaves from stalk)
- 1 stalk of celery
- 1 small onion
- 2 to 3 cloves of crushed garlic
- 450 grams of mushrooms, chopped
- 3 cups of vegetable or chicken stock
- 400 mls of coconut milk
- 2 handfuls of kale
- (spinach can be used if preferred)
- 1 tsp Himalayan rock salt
- 1 tsp pepper
Instructions:
- Set your pan to a medium heat and heat butter, add onion and celery and sauté for 5 minutes.
- Add garlic, thyme and mushrooms and cook for another 5 minutes.
- Turn heat to high and add coconut milk and stock, bring to a boil and reduce heat and simmer until vegetables are tender.
- Add in kale and cook until for 5 minutes until wilted and soft and season with salt and pepper.
- Allow to cool and blend with hand held blender