Caramelized Onion, Wild Mushroom and Kale Soup
When the temps are cold and you’re craving something warm, nourishing, and packed with flavor, there’s nothing like a hearty bowl of soup. My caramelized onion, wild mushroom, and kale soup is a plant-based hug in a bowl, featuring the earthy richness of oyster and portobello mushrooms, the vibrant touch of fresh kale, and the deep, caramelized sweetness of slow-cooked onions.
What makes this recipe truly special are my signature spice blends—Sahara Sunrise and Bangin’ Buddha. These blends elevate the flavor profile with warming spices, a hint of complexity, and just the right kick to transform a simple soup into a culinary experience.
The Stars of the Recipe
• Oyster and Portobello Mushrooms: These mushrooms are the heart of the dish, bringing an earthy, meaty texture and umami depth. Together, they make every bite satisfying and nutrient-rich. Shiitake or cremini would work well too.
• Caramelized Onions: Patience is key here. Slowly caramelizing the onions unlocks their natural sweetness and gives the soup its rich base.
• Kale: This vibrant green not only adds color but also packs in vitamins and minerals, making this soup as nutritious as it is delicious.
• Sahara Sunrise & Bangin’ Buddha spice blends: Sahara Sunrise adds warmth with a blend of earthy spices, while Bangin’ Buddha delivers a subtle kick of bold flavors. Together, they make this soup unforgettable.
Why You’ll Love It
• Plant-Based & Nutritious: It’s dairy-free, packed with veggies, and full of antioxidants and vitamins.
• Comforting & Satisfying: The balance of caramelized onions and mushrooms creates a comforting depth, while kale adds a refreshing bite.
• Versatile: Serve it as a starter, a main course, or pair it with crusty bread for a cozy, complete meal.
Caramelized Onion, Wild Mushroom and Kale Soup
Servings 6-8
INGREDIENTS
2 tablespoons olive oil or plant-based butter
2 medium onions, thinly sliced
4 cloves garlic, minced
1 pound wild mushrooms (such as oyster, shiitake, portobello, or cremini), sliced
1 teaspoon Sahara Sunrise spice blend
1 teaspoon Bangin’ Buddha spice blend
1 teaspoon dried thyme
6 cups vegetable broth
1 bunch kale, stems removed and leaves chopped
1/2 teaspoon ground black pepper
Salt, to taste
Optional: Fresh parsley, chopped for garnish
INSTRUCTIONS
Caramelize the onions: Heat olive oil or butter in a large pot over medium heat. Add the onions and cook, stirring occasionally, for 15–20 minutes until golden and caramelized.
Add garlic and mushrooms: Stir in the garlic and cook for 1–2 minutes until fragrant. Add the oyster and portobello mushrooms and sauté until softened and slightly browned, about 8–10 minutes.
Season: Sprinkle in the Sahara Sunrise and Bangin’ Buddha spice blends, thyme, smoked paprika and black pepper, stirring to coat the vegetables evenly.
Add the kale: Stir in the chopped kale and cook for 2-3 minutes until it wilts slightly.
Simmer: Pour in the vegetable broth and bring the soup to a boil. Reduce heat to low, cover, and let it simmer for 15–20 minutes to allow the flavors to meld.
Serve: Taste and adjust any flavors as needed. Ladle the soup into bowls and garnish with fresh parsley or enjoy as is. Pair with your favorite crusty bread.
Elevate Your Cooking
This soup is a testament to how a few simple ingredients, paired with the right spices, can create something extraordinary. If you’re looking to bring these bold flavors to your own kitchen, grab a bottle of Sahara Sunrise and Bangin’ Buddha from my store today. They’re the perfect addition to soups, stews, and so much more!
Additional Tip
To enhance the soup’s depth of flavor, add one carrot and one celery stalk, diced. Once the onions are caramelized, add the carrot and celery. Sauté for 3-4 minutes, stirring occasionally, until they begin to soften and release their flavors. Then, proceed with Step 2 as originally written. The natural sweetness from the carrot and subtle earthiness from the celery complement the rich, savory notes of the caramelized onions and wild mushrooms.
Final Thoughts
This caramelized onion, wild mushroom, and kale soup isn’t just a meal—it’s an experience. It’s perfect for cozy nights, family gatherings, or when you just need a little comfort in your bowl. I can’t wait for you to try it—let me know how it turns out in the comments!
Stay warm, stay nourished, and as always, thrive in your kitchen!
Made this recipe?
Let me know in the comments how you like to serve this dish and if you’ve added your own twist! 🌱 Or share a picture on Instagram with the hashtag #TheShauneLife and #ThriveInYourKitchen. 🍲✨