Ingredients:

  • 2 tbsp olive oil
  • 3 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 lb mixed wild mushrooms (Shiitake, Oyster, Baby Bella), sliced
  • 1 bunch Lacinato kale, stems removed and chopped
  • 6 cups vegetable broth, low sodium
  • 1 tbsp soy sauce
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp fresh lemon juice
  • 1/2 tsp black pepper
  • salt to taste

Instructions:

  1. Heat olive oil over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for about 15–20 minutes until onions turn a deep golden-brown.
  2. Increase heat to medium-high. Add the wild mushrooms in a single layer. Let them sit undisturbed for 3–4 minutes until browned and crispy. Stir in the minced garlic and thyme; cook for 1 minute until fragrant.
  3. Pour in the vegetable broth and soy sauce. Bring to a gentle boil, then reduce to a simmer for 10 minutes. Stir in the chopped kale and cook until vibrant green and wilted.
  4. Stir in the coconut milk and lemon juice. Lower the heat and warm through for 2 minutes.