Immunity Community Soup

During the colder months we want to prioritize things that will support our immune systems. This means eating well, taking our vitamins, making sure we get good, solid sleep & exercising regularly. Although this is not a season that is known for inspiring physical activity. Eating on the other hand is most definitely on the agenda. So we wanted to share a recipe with all of you that is delicious & immune boosting. A simple soup with Astragalus root, which has been used to ward off colds & flus for eons. The recipe also has plenty of Shiitake mushrooms that are known to have an anti-viral effect. Along with Ginger for all it’s anti-inflammatory properties & garlic, everyone’s favorite antibiotic. This soup has been a consistent favorite with my friends & family because it is delicious & all the roots make it very grounding. Allowing us all to be a little more present with each other at the table. 

Immunity Community Soup
Ingredients:
1 1/2 teaspoons extra virgin olive oil

2 large onions, thinly sliced
3 garlic cloves, mashed
1 tablespoon minced fresh ginger
4 ounces shiitake mushrooms, stemmed & thinly sliced
2 large carrots, thinly sliced
2 1/2 pieces astragalus root (about 12-15 inches total)

10 cups Veggie, Mushroom or Chicken stock (chef’s choice)
2 tablespoons tamari or low sodium soy sauce

2 cups chopped bok choy

1/2 cup chopped scallions - for garnish

Instructions
1. In a large pot, heat the olive oil over medium heat.
2. Add the onions, garlic, & ginger & saute until soft, fragrant & translucent. Add the shiitakes, carrots, astragalus root & your stock. 
3. Put a lid on it so all the magical properties don’t steam up & away.
4. Bring to a low boil, reduce the heat and simmer for 35 minutes.
5. Add the tamari (adjust the seasoning with salt if you like)
6. Add the Bok Choy & cook until tender, 2 minutes tops
7. Remove the astragalus root pieces
8. Serve up your soup & garnish with scallions before serving.

Bonus: I like to garnish mine with a nice squeeze of lemon too. It brightens up the earthiness of this dish & makes the ginger sing. Plus it will help your body absorb the iron content of the bok choy.

Oh! Remember to save all your prep scraps! Shiitake stems will add a lovely rich flavor to your next stock.