Prepare the Ingredients: Chop all the vegetables and have the mushrooms, garlic, and kale ready in advance.

Sauté the Aromatics: In a large pot or Dutch oven, heat some olive oil and sauté the chopped onion, celery, and carrots until tender, about 5–7 minutes. Add the minced garlic and cook for another minute.

Add the Mushrooms and Seasonings: Add the sliced mushrooms, bay leaf, and Italian seasoning. Stir to coat the mushrooms with the spices.

Add the Broth and Sweet Potatoes: Pour in the broth and add the diced sweet potatoes. Bring to a boil, then reduce the heat and simmer for 10–15 minutes until the sweet potatoes are tender.

Add the Kale and Coconut Milk: Stir in the chopped kale and coconut milk. Simmer for another 3 minutes until the kale is wilted.

Season and Serve: Add freshly ground black pepper and salt to taste. Remove from heat and serve hot.

Tips: You can use any mushrooms you like, such as shiitake or button mushrooms. For extra flavor, you can add a bit of lemon juice or nutritional yeast. If you prefer a smoother texture, blend part of the soup to achieve a creamy consistency.