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After Thanksgiving Immune-Supporting Soup

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Ingredients Method

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

Method
 

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