I don’t know about you, but as soon as the temperature drops below 50 degrees all I want is soups, stews, and nourishing broths. In all honesty, while I love summer produce, I’m ALL about warming winter meals. This mineral rich vegetable soup has become my new go-to when I’m feeling stressed, run-down, or when I feel like I’m in need of some extra nourishment. This makes enough to sip on for a few days. Enjoy!

Ingredients

• 5 cups chicken broth (preferably homemade)
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 Japanese sweet potato, peeled & chopped
• 2 carrots, chopped
• 3 celery stalks, finely diced
• 8 oz shiitake mushrooms
• 1 baby bok choy, chopped
• 1 inch ginger, grated
• 1 inch turmeric, grated
• 1 tsp sea salt (I like herbamare, adds extra flavor)
• 2 tsp all-purpose seasoning
• 1/8 tsp red pepper flakes
• 1/2 bunch of parsley, chopped
• 1/2 bunch cilantro, chopped
• Squeeze of lemon (optional)

To Make

1. Add 2 tbsp of oil of choice (I like butter, avocado oil, or duck fat) to a large soup pot. Add onion and saute over medium heat until translucent, about 7 minutes.
2. Next add garlic, ginger, and turmeric for a few minutes before adding sweet potato, celery, carrots, and mushrooms to the pot. Continue to saute for another 5 minutes.
3. Now add seasonings and quickly stir to coat veggies so they don’t burn to the bottom of the pot. Deglaze pot with a little broth if necessary.
4. Add broth and chopped parsley and cilantro and bring to a boil. Once boiling, cover and reduce to a simmer for 30 minutes.
5. During the last 5 minutes, add in bok choy and a squeeze or two of lemon.
6. Adjust seasonings as needed and serve warm. I like topping the soup with gomasio, additional cilantro, and a touch of hot sauce for heat.
7. If you want to add protein to this soup, gelatin, leftover shredded chicken, and white beans would make great additions.