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Feel free to make this tasty soup your own style – that said, be careful since practically every ingredient plays an important cold-kicking role.
1 large yellow onion, chopped
6-8 cloves garlic, thinly sliced
2-3 tb. coconut oil
1 tsp. ground turmeric
8-10 fresh shiitake, mushrooms, sliced
4 cups broth (chicken or vegetable)
Half a bunch each of kale and spinach, washed & julienned
1 cup butternut squash, diced
2 tbsp. fresh ginger, grated
Juice of 2 fresh lemons
¼ c chopped fresh cilantro
Approx. 2 tbsp. Braggs Amino Acids OR Coconut Aminos
1 tbsp. dried kelp, dulse, or other sea vegetable
1 oz. dried Astragalus root, chopped fine or added whole and removed before serving
1 tsp. fresh rosemary (finely chopped)
1 tsp. fresh thyme (finely chopped)
In a saucepot over medium heat, sauté the onion, diced squash and garlic in coconut oil, approx. 3 to 4 minutes. Add turmeric and mushrooms, and sauté for 2 more minutes.
Add your broth, kale, rosemary, thyme, dried sea vegetable and Astragalus root, squash, Braggs Aminos and ginger. Bring to a boil, reduce heat and simmer for 15 minutes.
Remove soup from heat. Add lemon juice and chopped cilantro. Cover, let sit for 5 minutes before serving.
Serve soup over a scoop of gluten-free pasta, if you like your soup that way (I do!). I also usually cook some quinoa or brown rice and add to my soup if I’m not serving over pasta. Don't let any of that powerful broth go to waste either...drink up!
This soup freezes well in glass jars. NOTE: Be careful to NOT fill to the top, allow for expansion to avoid breaking. Additionally, make sure it is cool at room temperature BEFORE freezing. It is best to use canning jars as they are made of tempered glass. Keep tightly sealed for up to 3 months. Of course, fresh is best for immune-boosting, Naturally!
To Your Health,