Cozy Autumn Soup

6c vegetable stock

8oz baby bella mushrooms, sliced

4 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 large sweet potato, peeled and diced

1 small white onion, peeled and diced

1 bay leaf

1 1/2T old bay seasoning

14oz can unsweetened coconut milk

2 large handfuls of kale, roughly chopped with thick stems removed.

salt

pepper

 

Combine vegetable stock, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and old bay seasoning in the bowl of a large slow cooker. Stir briefly to combine then place the lid on the slow cooker.

 

Cook on high for 1-2 hours.

 

Add the coconut milk and kale to the soup and stir gently until combined. Taste and season with with salt and pepper as needed.

Stovetop Method:

Bring to a boil and then simmer for 30-40 minutes before adding coconut milk and kale.

Adapted from a recipe by Ali Martin at Gimme Some Oven: https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/