Immunity Soup

In recovery we want to prioritize things that will support our immune systems & this is doubly important during the colder months. Eating well, taking our vitamins, making sure we get good, solid sleep & regular exercise is the recipe for a a high functioning immune system. That being said winter is not a season that is known for inspiring physical activity but, eating is totally on the agenda. So I 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. There’s a little Ginger to spice things up & provide some anti-inflammatory magic. The garlic grounds the flavor & adds some antibiotic action. 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 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.

*if this soup is too brothy for you, try filling it out with a 1/4 cup of quinoa or a little  sweet potato.

Bonus Points: 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.