In major need of a warm bowl of everything comforting? Hearty, herby, and creamy are a few words to describe this soup. It is also so versatile to change up the veggies for whatever you have at home – just use your best judgement! It may feel weird putting oats into a soup, but trust me on this. The oats help thicken up the soup and are barely noticeable once they have soaked up the broth and cooked through. Get cozy and enjoy!!
3-4 servings, gluten-free, vegetarian, vegan
- 1 Tbsp Olive or Avocado Oil
- 1 Shallot (or ½ onion)
- 3 cups Carrots, diced (about 2-3 carrots)
- 8 oz Mushrooms, sliced
- 1 cup Potatoes, diced (about 1 medium potato, I used russet)
- 1 tsp. Fresh Rosemary, minced (sub ~¼ tsp. dried)
- 4 Garlic Cloves, crushed
- Salt & Pepper to taste
- 1 ½ cups Dried Lentils (cooked separately in water for ~30ish minutes, then drain)
- 3 cups Water (more as needed)
- 1 cup Full-Fat Coconut Milk
- 1/2 cup Rolled Oats (use gluten-free certified to keep gf)
- 3 cups of Kale, chopped
In a pot on medium heat, add oil and shallots, let brown slightly and then add the diced carrots. Meanwhile dice the potatoes and slice the mushrooms and add into the pot, sauté with salt, pepper, and rosemary. Once veggies have wilted down in size and mushrooms are browning, add in the garlic and cook for a minute. Add in 3 cups water and coconut milk and bring to a simmer.
Next, add the cooked lentils and rolled oats (these will thicken the broth!). Let simmer for a few minutes until the soup has thickened, the oats will disintegrate and the broth will have thickened slightly. Lastly, turn off the heat and add the kale, and stir until wilted down. Serve warm with crackers, bread, or by itself or store in the fridge for up to 3 days.