Place pot over medium heat and add your oil along with chopped onions, garlic, and mushrooms. Sauté until veggies soften. Next add in salt and pepper and stir for a about 1 minute.
Add in ½ cup of water and stir in with veggies. Next, sprinkle veggies with chickpea flour, mix well and cook for 2 minutes. Slowly add 4 cups of water a little at a time while whisking. This helps prevent the flour from forming clumps.
Then you will add your Not Chicken Bouillon Broth Cube, drained white beans, and bay leaf to the pot. Stir and then bring your heat down to low. Place pot lid on top and simmer for 15 minutes.
Once 15 minutes has elapsed remove the bay leaf and add in your coconut milk, chopped kale, fresh herbs, nutritional yeast, lemon juice, and salt and pepper to taste. Stir for about 2-3 minutes just enough for the kale to wilt down.
CHICKPEA FLOUR: You can use regular all purpose flour instead of chickpea flour. Just make sure you cut the amount to ½ cup if using all purpose flour as that has gluten and will make your soup too thick.
WATER AND BROTH: If you don't want to use the Not Chicken Bouillon Cube, replace the 4 cups of water and broth cube with 4 cups of your chosen vegetable broth. You can even use my Sea Moss Broth Recipe!
CANNED COCONUT: Be sure to use the unsweetened coconut milk in the can not the the one in the jug in the refrigerator section.
STORAGE: Store this soup in the refrigerator for for up to 4 days. It can be be frozen for up to 2 months.