Immune-Boosting Turmeric Detox Veggie Soup
 
Prep time
Cook time
Total time
 
Equipment: Large pot or dutch oven
Author:
Recipe type: Soups
Serves: 4
Ingredients
  • 3 tablespoons olive oil
  • 3 leeks, chopped
  • 3 large carrots, sliced
  • 1 tablespoon minced garlic
  • 1 tablespoons sliced fresh ginger
  • 8 cups vegetable stock
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried rosemary
  • 1 teaspoon red chili flakes
  • 1 teaspoon Himalayan salt
  • 4 cups fresh shiitake mushrooms, sliced (Can also use dried, see notes above)
  • 4 cups bok choy
  • ¼ cup fresh lemon juice
  • 2 tablespoons chopped spring onions, for garnish
How To Make
  1. In a large pot or dutch oven, heat oil over medium heat and sauté leeks and carrots until tender (approximately 10 minutes). Add chopped garlic and sliced ginger, and sauté until fragrant (approximately 5 minutes).
  2. Add vegetable stock, lemon juice, ground turmeric, dried rosemary, red chili flakes, and salt, and stir well. Bring to a boil before reducing heat to low and allow to simmer for the next 30 minutes.
  3. Add bok choy and sliced shiitake mushrooms and cook until bok choy is just tender (approximately 5 minutes). Discard ginger slices before serving.
  4. Divide soup evenly between 4 bowls, top with fresh chopped spring onions, and serve.
Notes
Crock-Pot Directions
1. Place all the ingredients into the Crock Pot. Stir well to combine. Cover and cook on low for 5 to 6 hours, until carrots are tender.
2. Discard ginger slices before serving.
3. Divide soup evenly between 4 bowls, top with fresh chopped spring onions, and serve.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/immune-boosting-turmeric-detox-veggie-soup/