With the cold months now upon us, it’s time to bring out the stock pot and commence the season of soups! Soups are a great option when meal prepping for the week and freeze well for later use. This is a simple soup recipe inspired by immune supportive, anti-inflammatory ingredients like turmeric, ginger, garlic, and onions. This recipe includes shiitake mushrooms which boost immune cell function (Natural killer cells). You can also use other varietal Asian mushrooms including maitake, oyster or a blend. Enjoy a warm bowl by the fire this season and stave off the dreaded cold and flu!

Yield 2-3 bowls

Ingredients:

• 1 tbs. coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2–inch piece of ginger, peeled and minced
• 1 medium carrot, peeled and diced
• 1 c. shiitake mushrooms, chopped
• 2-3 heads of baby bok choy, chopped
• 2 tsp. ground turmeric
• 4 cups organic bone broth (chicken or beef or choose vegetable stock if preferred)
• 1-3 tbs. white miso paste
• 1 tbs. apple cider vinegar
• 1 scallion, sliced (for garnish)
• 1-2 soft boiled eggs per serving (optional)
• Salt and cracked pepper to taste

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the onion and carrot along with a large pinch of salt. Cook, stirring occasionally, until the vegetables are nearly tender, 5-8 minutes.
2. Add the garlic, ginger, and turmeric. Cook for 30 seconds, or until fragrant, then add the bone broth. Submerge the bok choy, bring to a boil, reduce the heat to maintain a simmer, then cook until the vegetables are completely tender.
3. In a small bowl, mix together the miso and apple cider vinegar with a fork. Ladle in enough of the broth to fully dissolve the miso, using the fork to mix. Add this to the soup, stir to evenly distribute, then season to taste with additional miso or apple cider vinegar, as needed.
4. Ladle the soup into bowls and garnish with scallions and black pepper. Add eggs if desired.