Here we go, Creamy Kale and Shiitake Soup made specifically for the month of January and all of us who desire a warm cup of liquid nutrition. When it comes to cold weather, smoothies are not always the best option for a quick breakfast or lunch. Instead, the girls and I enjoy making a large pot of soup that lasts 3-4 days when refrigerated. We often divide our soup into portion-size jars for a quick reheat on the stovetop before pouring into a thermos. We especially love our Hydroflask food containers as the perfect vessel for taking our nutrient-dense soups with us for a busy day.
Soup for Breakfast:
A small paradigm shift is often needed to realize that our bodies are better served with warming meals when the temperature dips into the single digits. It makes no sense to drink a smoothie or eat cold, raw oats when your teeth are chattering in the morning. LOL! So, give it up folks, I’m giving you permission to lose the morning smoothie routine until March.
Soup as a Snack: Why Not?
Soup is a delicious pick-me-up in the afternoon and, when placed in a sturdy thermos, is the perfect companion for a long day. Often low in calories and packed with veggies, a small container of warm soup will give you the energy needed, without the undesired crash, to power through your day.
Creamy Kale and Shiitake Soup: We’ve combined minimal ingredients for a simple meal.
- 2 Tablespoons avocado oil or coconut oil
- 1/2 yellow onion, finely diced
- 3 stalks celery, finely diced
- 1 cup chopped shiitake mushrooms (about 3.5 ounces)
- 4 cloves garlic, minced
- 4 cups chopped cauliflower
- 4 cups de-stemmed and chopped kale
- 6 cups low-sodium vegetable broth or water
- 1 teaspoon fresh thyme (about 2-3 sprigs)
- 1 heaping Tablespoon nutritional yeast
- 1 Tablespoon lemon juice
- 3 Tablespoon chickpea miso or white miso
- fresh cracked pepper to taste
- Using a heavy-bottomed pot over medium-high heat, add avocado or coconut oil, onion, celery and chopped shiitake mushrooms.
- Sauté 3-4 minutes, stirring frequently.
- Add garlic, thyme and chopped cauliflower. Stir and continue to cook for another 2-3 minutes.
- Add 6 cups of liquid: water or low-sodium vegetable broth.
- Bring to a boil, cover, reduce heat to simmer for 15-20 minutes.
- Turn heat off. Remove one cup of broth. Carefully stir 3 Tablespoons of miso and 1 Tablespoon lemon juice into the liquid. Add liquid miso & lemon paste back to the soup pot.
- Add chopped kale and nutritional yeast. Give entire batch of soup a good stir and allow to sit covered for 5 minutes, allowing the kale to become tender.
- Transfer to a blender and purée until smoothie. A handheld immersion blender works as well.
- Note: We like blended soups but feel free to leave yours on the chunky side.
- vegan, gluten-free, dairy-free, nut-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.