2 Tablespoons olive oil
1 medium yellow onion, diced
4 sprigs fresh thyme
3 cloves garlic, minced or press
1 Tablespoon white wine vinegar
2 - 15 oz. cans whole coconut milk, well-shaken
2 cups vegetable broth
4 cups red potatoes, cubed
½ to 1 Tablespoon sea salt, to taste
1 Tablespoon black pepper
2 cups kale
For Coconut Bacon (Optional)
1 cup coconut shreds
1 Tablespoon tamari or soy sauce
1 Tablespoon maple syrup
½ teaspoon black pepper
½ teaspoon paprika
Soup: In a large pot, heat 2 Tablespoons of olive oil to medium low. Add onion and thyme. Sauté for 5 minutes until onion is softened. Add garlic and sauté 3 minutes. Add white wine vinegar and stir quickly to deglaze the pot. Add coconut milk, vegetable broth, potatoes, salt, and pepper. Bring to a boil and cook 5 minutes. Decrease heat to simmer and cover. Simmer for 20 minutes. Scoop out 2 cups of the soup from the pot and add to a blender. Give it a quick pulse, then pour back into the pot. Add kale and stir to combine. Cover and cook 5 minutes minutes until kale is tender and wilted. Serve it up with warm baguette, crispy coconut bacon, fresh herbs, or whatever you fancy – then enjoy! Coconut Bacon: Preheat oven to 325º. Line a baking sheet with parchment paper. Combine tamari/soy sauce, maple syrup, pepper, and paprika in a small mason jar and shake well to combine. You could also whisk it together in a bowl, but I find the mason jar method so much easier! Add coconut shreds to a Ziploc bag and pour in the liquid mixture. Shake well to make sure it's all coated. Spread the shreds onto the baking sheet and place in the oven. Bake 15-20 minutes, tossing every 5 minutes. Do NOT overcook. They crisp up as they cool.