Mushroom Coconut Soup | Glenda Britton, RHN

Ingredients

• Tablespoon coconut oil
• 6 cups cremini, Portobello or other mushroom
• 1 large onion
• 1 can organic coconut milk (full fat)
• 3 cloves garlic (more if thatu2019s your thing)
• 1 teaspoon paprika (optional)
• 4 sprigs fresh thyme (1 teaspoon dried if you canu2019t get fresh)
• 4 large carrots, chopped in u00bc inch pieces
• 4 leaves of kale, stems removed, chopped
• 1 tablespoon red pepper flakes (optional)
• Garnish with fresh chopped parsley, sprigs of fresh thyme