10/01/2025
It's that time of year. Kick that cold or flu to the curb with the ultimate immune-boosting soup. Packed full of vitamins and minerals from delicious ingredients like turmeric, kale, and bok chow in a mushroom broth for a healthy vegetarian soup recipe.
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I honestly believe in the healing power of food. No truer statement than when Hippocrates wrote “Let food be thy medicine and medicine be thy food”. When I’m starting to or are feeling under the weather, my first thought is to turn to my kitchen!
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You’ve heard me proclaim my love of soup before and here it is again! One of the many reasons I love soup is that you can make one batch and eat it all week!
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Check out this ultimate immune-boosting soup (thank you to 'The Healthy Maven' for the recipe!)
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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
- 4 heads baby bok choy, bottoms chopped off
- 1/2 head kale, chopped
- optional: 1 tablespoon freshly grated ginger
Instructions:
1️⃣ Chop off the very 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!
2️⃣ Heat up coconut oil in a large pot over medium heat.
3️⃣ Add onions and sauté for 5 minutes or until translucent.
4️⃣ Add in garlic and cook for 1 more minute.
5️⃣ Add in celery and mushrooms and saute for about 10 minutes or until mushrooms have wilted.
6️⃣ Add in spices (including ginger, if using) and water and bring to a boil.
7️⃣ Then let simmer, covered for 1 hour or as long as you want (the longer you leave, the better!)
8️⃣ Add bok choy and kale in the last 10 minutes of cooking to wilt.
9️⃣ Serve warm or store for up to 1 week in the refrigerator.
