In America, from California to Chicago, the temperatures have dropped and while I'm most definitely cold weather averse, the upside of this climate condition is being warmed from the inside out with delicious soul-warming soups. There's something about drinking soup that feels like mama's hug, so I'm pretty excited to fully indulge in a soup odyssey throughout this winter season. This simple recipe that I free-styled is an original. I put it together and just hoped it would be yummy. Well, mission accomplished.
If you're reading this note in real-time and participating in our 2016 Winter Solstice Observance community on Facebook, this is a part of our soup and salad cleanse/detox menu.
It's body and soul medicinal.
It's soooooo flavorful.
Make it and let me know how it turns out for you.
Akua's Vegan Kale Mushroom Cream Soup
Makes about 4 one cup servings
2 TBSP coconut oil
1 1/2 c. Baby Bella or Portobello mushrooms, sliced
4-5 garlic cloves, minced
8 scallion stalks, chopped
3 - 4 handfuls of chopped kale
2 1/2 c. Spring water
2 1/2 c. Coconut milk
2 tsp sea or pink Himalayan salt (or to taste)
1 tsp of Ethiopian berbere pepper or red cayenne pepper
1 TBSP white miso
Equipment: Dutch oven or deep pot
In a Dutch oven or deep pot MELT coconut oil on medium heat.
ADD all the veggies and saute for about 5 minutes at med. heat.
ADD spring water and coconut milk to veggies slowly. Stir.
TURN UP heat and bring to a simmer.
ADD salt, pepper and miso.
TURN heat down to low and allow it to develop for about 20 to 25 minutes.
"IN"JOY & SHARE!
♡ ☆ ♀
Day 16 of 12/13 Moons