Ultimate Immune-Boosting Soup
Servings: 6 – 8 bowls
Support your local producers and your immune system with this tasty soup! Mushrooms contain immune-boosting properties and both garlic and ginger have antibacterial, antiviral, and antifungal properties.
- 1 tbsp oil of choice
- 1 large yellow onion, chopped
- 6 garlic cloves, minced
- 2 celery stalks, sliced
- 1 lb shitake mushrooms (or any mushroom)
- 1 – 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tsp turmeric
- 12 cups water
- 4 heads baby bok choy, bottoms chopped off
- 1/2 head kale, chopped
- Optional: 1 tablespoon freshly grated ginger
- Optional: top with fresh sprouts and microgreens
Heat up coconut oil in a large pot over medium heat. Add chopped onions and sauté until translucent. Add in garlic and cook for 1 minute. Add in celery and mushrooms and sauté for about 10 minutes or until mushrooms have wilted. Add in spices (including ginger, if using) and water and bring to a boil. Then let simmer, covered for 1 hour or as long as you want (the longer you leave, the better!) Add bok choy and kale in the last 10 minutes of cooking to wilt. Serve warm or store for up to 1 week in the refrigerator.
Photo by Pedro Romano. Recipe by Davida Lederle of the Healthy Maven blog.