This warm and comforting vegan soup is packed with hearty vegetables, mushrooms, and wild rice. Thai-style coconut milk is stirred in to add a creamy texture and velvety consistency that can't be beat.
Baby bella mushrooms
Prepare your vegetables.
Begin your soup by adding some olive oil to the pot and sautéing your onion. Add your carrot and celery and sauté for another couple of minutes before adding your minced garlic.
Then add your mushrooms and stir, cooking for an additional few minutes and seasoning with some salt and pepper.
Add in your dry sherry to deglaze the pan followed by your vegetable stock.
Stir in the coconut milk and bring to a boil.
Simmer until rice is tender then add the kale and stir until warm and slightly wilted.
Your spoon is waiting.
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