With winter in full gear, it’s important to make sure you feed your body with foods that will balance you and keep you healthy. One of my favorite ways to do this is through warming soups and drinks.
I love the combination of these ingredients for their powerful antioxidant, anti-microbial properties that will boost your immune system.
Shitake and Maitake Mushrooms– the soup is made in a mushroom broth (simmering mushrooms for an hour+) and mushrooms are a power food that contains Ergothioneine, a powerful antioxidant that helps to eliminate free radicals. Shitake mushrooms are a powerful source of B vitamins which improve energy levels and brain function. Both help reduce inflammation and support the immune system.
Coconut Oil – contains two important anti-viral compounds, lauric acid and caprylic acid. Caprylic acid is anti-bacterial, anti-fungal, anti-viral, anti-bacterial.
Garlic – eating garlic can actually boost the number of virus-fighting T-cells in your bloodstream. Active component Allicin helps fight colds.
Turmeric – probably best known for its ability to fight inflammation, turmeric contains a powerful antioxidant called curcumin which is responsible for this decrease in inflammation that is oftentimes found to be related to various illnesses.
Bok Choy – it is very high in Vitamin A – essential for a properly functioning immune system, also high in vitamin C, an antioxidant that shields the body from free radicals.
Kale – Full of iron, which is essential for your body working at its ultimate level, along with being a great source of vitamins and antioxidants and has anti-inflammatory properties.
Kombu – help with digestibility of foods. Other potential benefits include blood purifying, alkalizing, chelating, detoxifying, weight-loss and antioxidant properties. Add this to any soup recipe.
Immunity Boosting Mushroom Soup Recipe
3 Tbps coconut oil
• 1 large yellow onion, chopped
• 6-8 garlic cloves, minced
• 3 celery stalks, sliced
• 1 lb shitake mushrooms
• ½ pound Maitake mushrooms
• 1 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tsp turmeric
• 12 cups water
• 1 piece of Kombu
• 4 heads baby bok choy
• 1/2 head kale, chopped
• 1 tablespoon freshly grated ginger
1. Chop off the bottom of stem from mushrooms and discard. Slice into large pieces. (You will only discard the very bottom of the stems, not the full stems as they contain many nutritional benefits!)
2. Heat coconut oil in a large pot over medium heat.
3. Add onions and sauté for 5 minutes or until translucent.
4. Add in garlic and cook for 1 more minute.
5. Add celery and mushrooms. Sauté for about 10 minutes or until mushrooms have wilted.
6. Add in spices, kombu and water and bring to a boil. Once boiling, lower to simmer and cook covered for 1 hour or as long as you want (the longer you leave, the better!)
7. Add bok choy and kale in the last 10 minutes of cooking to wilt.
8. Serve warm or store for up to 1 week in the refrigerator.