This paleo mushroom onion and kale soup is nutritious and delicious comfort food. Packed with flavor and antioxidants, one bowl makes a perfectly balanced and filling meal.

Warm soup is a perfect meal as temperatures turn cooler. Gluten-free, dairy-free, Paleo and keto friendly, this is sure to be a crowd pleaser. I recommend making extra and freezing for later.



  • 2 Tbsp extra virgin olive oil
  • 1 sweet organic onion, sliced to about ½” thickness
  • 4 cloves garlic, minced
  • 1 tsp pink or sea salt
  • ½ tsp cracked pepper
  • 2 cups shitake mushrooms, whole
  • 2 cups sliced baby bella or cremini mushrooms
  • 4 cups chicken or vegetable broth (organic and gluten-free)
  • 2 cups organic kale, roughly chopped into bite sized pieces
  • ½ cup coconut milk or coconut cream



In a large pot, heat oil then add onions. Continue to sauté until onions are golden brown, about 10-15 minutes. Add garlic, salt and pepper and mushrooms. Continue to cook until mushrooms are softened and golden. Pour in broth and bring to a boil. Add kale. Reduce heat to low then simmer, covered for 20 minutes. Stir in coconut milk. Season with additional salt and pepper.