Savory Kale & Mushroom Soup

A savory kale & mushroom soup is a delicious way to jump start your anti-inflammatory eating style. After all, it’s daily lifestyle choices that matter, right?

You and I want flavor, full nutritional impact, and value for our money, don’t we! When we prepare this simple soup for the week, we make eating healthy a little less complicated.

You can use fresh or frozen kale and a few other ingredients in your cabinet and have this soup on the table in no time. It can also be used for a 7 Day Detox Way of eating! What does that mean to the average person?

Well, we have to look at what is a given: A diet full of preservatives, dyes, coloring, and flavorings that we have difficulty pronouncing is pervading American eating habits and making people sick.

kale & mushroom soup

When these items, which contain minimal nutrients to feed the cells and give us energy is promoted as “food” it’s a shame. Since the majority of ingredients are chemicals, it makes sense to “detox” from chemicals and focus on real food from the garden to restore and repair cells. (1)

Recipe for Savory Kale & Mushroom Soup


Savory Kale & Mushroom Soup

  • 6 Button Mushrooms (Chopped)
  • 2 Cloves Garlic (minced)
  • 1 Tsp Coconut oil
  • 1 1/2 Cups Broccoli
  • 2 Cups Kale (Chopped)
  • 1 Tsp Onion Powder
  • 1 Tsp Real Salt
  • 1/2 Tsp Pepper
  • 1 15 oz can Chick Peas (Rinsed and drained)
  • 1 Can Coconut Milk
  • 4 Cups Water

  1. Place oil in a small soup pot and add minced garlic, then add the chopped mushrooms. Sauté until tender.

  2. Add the remaining vegetables and spices and cook until just tender. About 10 mintues

  3. Add the chickpeas (you can add a little water and puree for a creamier texture or leave them whole).

  4. Add the water and coconut milk and bring to a simmer 15-20 minutes until warm. Store in a sealed glass container and refrigerate leftovers.


As always, I hope you enjoy this soup and if you do give it a rating! If you feel led, share it with a friend or on your Pinterest page. I have more recipes for soup here on the blog if you want to check them out!

I look forward to serving you!

Mysty

Simplifying Health God’s Way

References:

Hyman M, Bradley E. Food, Medicine, and Function: Food is Medicine Part 2. Phys Med Rehabil Clin N Am. 2022 Aug;33(3):571-586. doi: 10.1016/j.pmr.2022.04.002. Epub 2022 Jun 25. PMID: 35989052.



Tortilla Soup–Autoimmune Style

Chicken Tortilla Soup.….AIP style….minus peppers, tomatoes, corn and tortillas. I could not tell the difference! 🙂

Here is what I did on my preparation day.

I washed and peeled 3 carrots and one beet. I put them in a saucepan with 1 clove of garlic and 1/2 onion 1/2 teaspoon salt. Add three cups of water, bring to a boil and simmer until vegetables are tender. Let them cool, then puree in a Nutribullet store in the fridge until ready to use. (This is my substitute for tomato sauce)

Soup:

2. Chicken breast cubed

1/2 onion (optional)

1 small zucchini chopped

1 yellow squash chopped

1 clove garlic minced.

1 carrot chopped

3-4 radishes sliced

1 stalk of celery chopped

2 teaspoons poultry seasoning

1 tsp paprika

1 tsp margoram

2 tablespoons olive oil

1 box 32 oz. chicken broth plus two cups water.

2 Cups Pureed Beat/Carrot Sauce

Sauté chicken and seasoning with heated olive oil, salt and pepper. (Or use leftover rotisserie chicken) Add onions, garlic, and chopped vegetables. Add your pureed beat mixture and the broth.

Granted, at this point the pot looks like something from a horror movie. Don’t be alarmed! 🙂 The colors and flavors meld together nicely as it simmers.

Bring to a boil and simmer until vegetables are tender. About 30-40 min.

I wanted to add a cup of jicama to this, but there was none at the grocery store. It would be nice in this soup though.

What’s in the garden is good!