Yield: 6-8 bowls
- 1 T coconut oil
- 1 large yellow onion, chopped
- 6 garlic cloves, minced
- 2 celery stalks, sliced
- 1 lb shitake mushrooms
- 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
- Chop off the bottom of the stem from your mushrooms and discard. Separate stems from tops and slice tops and remaining stem if necessary, into large pieces. You will only discard the very bottom of the stems, not the full stems as they contain many nutritional benefits!
- 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 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.
What’s In This Immune-Boosting Soup Recipe:
Mushrooms– mushrooms contain Ergothioneine, a powerful antioxidant. They’re also a great source of Vitamin D.
Coconut Oil – contains lauric acid and caprylic acid, two important anti-viral compounds. Together these help ward off bacterial and viral infections.
Garlic – may boost the number of virus-fighting T-cells in your bloodstream.
Turmeric – known for its ability to fight inflammation and aid digestion.
Bok Choy – it is very high in Vitamin A, which is essential for a properly functioning immune system, while also containing high amounts of vitamin C.
Kale – Great source of iron. Important for your body working at its ultimate level, along with being a great source of vitamins and antioxidants.