Mushroom Coconut Soup 

1/2 tablespoon chickpea miso

3 cloves garlic (more if that’s your thing)

1/2 tablespoon coconut oil

1 can light coconut milk

1 teaspoon paprika (optional)

4 large carrots

1 bunch kale

1 tablespoon red pepper flakes

broccoli florets (optional)

chickpeas (optional)

tofu (optional)

1. Chop all produce ingredients. 

2. Cook the mushrooms, onions and garlic in coconut milk, coconut oil, chickpea miso, paprika and red pepper flakes (if using); adding a little bit of water if needed. 

3. After 15 minutes on the stovetop, add in the carrots and cook another 3-4 minutes (I like crunchier carrots–feel free to cook longer). 

4. Toss in the kale right before serving. 

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