Winter Immune-Boosting Soup

Ingredients:

  • 1 large onion, chopped
  • 2 large carrots, diced
  • 3 celery ribs, diced
  • 2 T. fat: organic coconut oil, pasture-raised butter or ghee
  • 2 t. ground turmeric (or 2 T. coarsely grated, if using fresh)
  • 1/2 to 1 t. ground black pepper
  • 1/4 to 1/2 t. ground cayenne (optional)
  • 1 t. dried oregano (or 2 t. chopped fresh leaves)
  • 1 t. dried basil or holy basil
  • 1/2 t. dried thyme (or 1 t. chopped fresh leaves)
  • 2 – 4 t. sea salt
  • Thumb-sized chunk of fresh ginger root, finely grated
  • 3 – 4 large cloves fresh garlic, chopped and grated 
  • 2 pasture-raised boneless/skinless chicken breasts or thighs, cubed (optional)
  • 1/2 lb. mushrooms, preferably shiitake, sliced
  • 4 qt. homemade or boxed organic chicken stock or vegetable stock
  • 1 large bunch italian flat-leaf or curly parsley, chopped

Directions:

  1. Melt fat in soup pot over medium-low heat; add chopped vegetables and sauté for 5 minutes.
  2. When onions become translucent, add 2 cloves chopped garlic, herbs and spices, and two teaspoons sea salt. Add cayenne if you enjoy a little spice for two minutes.
  3. Add stock/broth and ginger, and bring to a gentle simmer.
  4. Add chicken and mushrooms, and cook for at least 10 minutes.
  5. Turn off heat and grate 1-2 cloves garlic into the soup.
  6. Ladle into bowls and finish with a handful of parsley