.svg)
- Melt coconut oil in a soup pan, then add thyme, nutmeg, black pepper and sea salt.
- Add chopped onions and cook until browned (approximately 5 - 10 minutes), then add mushrooms and cook until soft (approximately 5 minutes).
- Once onions and mushrooms are ready, add almond flour and tamari, mix well. Cook for about 1 minute until well blended.
- Add broth and coconut milk, then continue cooking soup on medium heat for another 10 minutes. Additional garnish: chopped kale.