Print Recipe

After Thanksgiving Immune Supporting Soup

Ingredients

  • 2 tbsp expeller pressed coconut oil
  • 1 medium onion chopped
  • 2 cups carrots, chopped
  • 2 cups celery, chopped
  • 1 kabocha squash, peeled, seeded and cubed
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 cups cabbage
  • 8 shitake mushrooms, sliced
  • 8 cups turkey or chicken stock
  • 2 cups shredded turkey (or chicken)
  • 1 tsp salt
  • 1 tsp dried turmeric or 1 tbsp fresh grated
  • 1 piece kombu
  • 1 bunch cilantro, chopped

Instructions

  • In a large pot, melt coconut oil over medium heat and sauté onions, carrots, celery and squash until the onions are tender.
  • Add garlic and ginger and cook for another minute.
  • Add remaining ingredients to the pot, except for cilantro, cover and bring to a boil.
  • Reduce the heat to low and simmer for 30 minutes.
  • Top each bowl with a handful of cilantro and enjoy.