Lemony Kale Mushroom Soup

This week I was able to get my hands on some delicious mushrooms and kale!! Of course I thought I have to put them together and share them with you!

Mushrooms are in a category of their own, literally! They aren’t considered plants, rather they are fungi. And kale is the queen of all dark green veggies! Marry them and you are off to the races with one very happy, healthy gut!

Sauté the following:

1 T Sweet Immunity

1 yellow onion, diced

1 c carrots, sliced

1 c celery, dices

3 c chopped cremini and shitake mushrooms

Season with the following:

1 tsp dried oregano

1/2 tsp black pepper

1/2 a lemon roughly chopped

1/4 c basil

Then add :

1/2 c white navy beans, cooked and rinsed

Blend 1 c of the sautéd mixture with the beans to make a slurry that you will be adding back to the pot.

Add to the pot:

6 c veggie broth

1 handful fresh chopped lacinto kale

1 c cooked white navy bean

Season with fresh chopped basil or parsley.

Serve over rice, quinoa or zoodles, or simply as a thick soup or stew by adding the rice or quinoa directly into the pot and let it simmer til done. Autumn is the time for soup and stews. Try different seasonings depending on what you find at the farmers market, and surprise, enlighten and strengthen your palette and gut bugs!