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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
  • 1 tsp salt
  • 1 tsp dried turmeric or 1 tbsp fresh grated
  • 1 piece of 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.