This soup recipe has immune-boosting ingredients to help you fight off fall colds and the flu.
- Star Ingredients:
- Mushrooms: powerful antioxidants and lots of Vitamin D
- Garlic: major antibacterial compounds
- Turmreic: reduces inflammation
- Kale: loads of iron, vitamins, and antioxidants
- Coconut oil: contains two antiviral compounds
- What You'll Need:
- 1 tablespoon of coconut oil
- 1 large yellow onion, chopped
- 6 garlic cloves, minced
- 2 celery stalks, sliced
- 1lb shitake mushrooms
- 1 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tsp turmeric
- 12 cups of water
- 4 heads of baby bok choy, bottoms chopped off
- 1/2 head kale, chopped
- Optional: 1 tablespoon freshly grated ginger
- Directions:
- Chop off the bottom of the stem from your mushrooms and discard just the very bottom of the stems, not the full stems as they contain many nutritional benefits! Chop the stems and tops into large pieces.
- Heat up coconut oil in a large pot over medium heat. Add onions and sauté for 5 minutes or until translucent.
- Add in garlic and cook for 1 more minute.
- Add celery and mushrooms and sauté until mushrooms have wilted—it should be quick.
- Add in spices and water and bring to a boil.
- Let simmer, covered for at least 1 hour or as long as you want (the longer you leave it, the better).
- Add bok choy and kale during the last 10 minutes of cooking to wilt.
- Serve warm and store leftovers in the fridge for up to 1 week.
