Kale, Potato and Mushroom Soup (vegetarian)

At first I wanted to make this with ground turkey but just got back from the grocery store and there was no way I was going back. Right now, I’m taking a short break from meat. Sometimes I do that. I listen to what my body wants. It’s not craving meat at all so I can put it on hold for now. I’m telling you, LISTEN to your body. It will never steer you wrong, you just need to practice the listening part. I definitely will be writing a blog post about listening to your body, it’s one of my favorite topics. This is a perfect soup with lots of flavor, easy to make, simple, and is great for the cold weather.



1 bunch curly kale- I just tear it from the stems into pieces

2 medium size white potatoes-chopped not peeled

1 pack sliced crimini mushrooms

3 carrots chopped

1 can coconut milk

½ medium onion chopped

¾ tsp ground turmeric

1 tsp salt

1 tsp ground ginger

2 cloves minced garlic

4 ½ cups vegetable broth



  1. In a large sauce or soup pan, heat olive oil then add onions and cook until translucent.
  2. Add the spices, salt, ginger, turmeric and garlic
  3. Add the potatoes
  4. Add the broth and the carrots
  5. Bring to a boil and let cook until carrots and potatoes are tender
  6. Add the mushrooms and kale and let boil for another 15 minutes
  7. Last, stir in the coconut milk
  8. Make sure all vegetables are tender and serve hot.