Immune Boost Soup

Immune Boost Soup

Boost your immune system!
Feeling under the weather? Prevent that cold or flu with this incredible immune-boosting soup. Packed full of vitamins and minerals from delicious ingredients like kale, turmeric, and bok choy in a mushroom broth for a healthy vegetarian/vegan soup recipe.
Prep: 5 minutes | Cook: 1 hour 25 minutes | Total Time: 90 minutes | Yield: 6-8 bowls
Recipe by:
Kate Swords, Functional Nutritionist

Ingredients

  • 1 tbsp coconut oil

  • 1 large yellow onion, chopped

  • 6 garlic cloves, minced

  • 2 celery stalks, sliced

  • 1 lb shiitake mushrooms

  • 1 1/2 tsp sea salt

  • 1/4 tsp black pepper

  • 1 tsp turmeric

  • 12 cups water or organic vegetable broth

  • 4 heads baby bok choy, bottoms chopped off

  • 1/2 head kale, chopped

  • 1 tablespoon freshly grated ginger

Instructions

  1. Clean mushrooms by rubbing the dirt off. Separate stems from tops and slice tops and remaining stem if necessary, into large pieces. The full stems contain many nutritional benefits! Set aside for a moment.
  2. Heat up coconut oil in a large pot over medium heat.
  3. Add onions, sauté for 5 minutes until translucent.
  4. Add garlic & cook another minute.
  5. Add celery & mushrooms and sauté for about 10 minutes or until mushrooms have wilted.
  6. Add in spices and water or broth, bring to a boil.
  7. Let simmer, covered for 1 hour or as long as you want (or longer for better flavor!)
  8. Add bok choy & kale in the last 15 minutes of cooking.
  9. Serve warm or store for up to 1 week in the refrigerator.
  10. Also works well to freeze extra soup (in air tight sealed containers) once it has cooled.