Kale and mushroom soup

Kale and mushroom soup

Nothing beats greens and broth slow cooked. The addition of fresh mushrooms makes the dish thicker and more complex.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 4 people


  • 2 Tbsp grass fed butter
  • 4 cups broth beef or chicken
  • 4 cups filtered water
  • .5 cups organic apple cider vinegar
  • .5 tsp cinammon
  • 1 tbs honey
  • 1 tsp rosemary dried
  • 1 tsp smoked paprika
  • .5 tsp cayenne pepper
  • 1 tsp pink sea salt
  • 1 tsp fresh ground black pepper
  • 8 oz mushrooms sliced
  • 3 stalks Green onions
  • 3 cloves fresh garlic chopped
  • 1 tsp dried basil
  • 1 Tbsp Extra virgin olive oil


  • Bring broth and water to a low boil while adding spices, salt, butter, olive oil and honey.
  • Chop mushrooms and add to broth mixture
  • Toast until golden brown, the sliced green onions and chopped garlic In half of the butter. Simmer for 15 minutes
  • Add the chopped kale greens and simmer for another 15 minutes


Sprinkle a tablespoon of nutritional yeast on top before serving.

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