Mighty Mushroom & Bok Choy Immunity Soup
Green vegetables, including bok choy and broccoli, contain lots of usable calcium. According to Dr. Joel Fuhrman, vegetables strengthen bones, and high consumption of green vegetables can help reduce hip fractures. Mushrooms contain powerful phytochemicals that enhance our immune systems and Dr. Fuhrman calls onions and garlic ‘anti-cancer foods’.
Add all these happy health benefits to the happy flavor of this soup and there is nothin’ but happiness all around.
This recipe is oil-free (unless you use vegetable bullion cubes that contain oil), gluten-free (if you use gluten-free soy/tamari), egg free, and plant-based.
½ onion, sliced thin
6 cloves garlic, thinly sliced
6 cups low-sodium vegetable broth, boiling hot
8 oz mixed mushrooms, including shiitakes, sliced (remove shiitake stems; include button mushroom stems)
1 cup broccoli florets, sliced in half or thirds (about half a small broccoli crown)
4 baby bok choy, base of stems removed, sliced (include the leaves)
4 TBSP tamari or low-sodium soy sauce or Bragg’s Liquid Aminos
4 TBSP rice vinegar
1/2-1 tsp hot pepper flakes, depending on how hot you like it (1 tsp will be very hot)
Heat vegetable broth in a pot until simmering.
Meanwhile, in a separate large saucepan, cook onions and garlic in a small amount of water or veggie broth, on medium heat, until just beginning to soften.
Add the boiling vegetable broth to the onion pot. Add tamari/soy sauce, rice vinegar, and hot pepper flakes. Add mushrooms. Reduce heat to simmer, and cook for 5 minutes. Add bok choy and broccoli and cook for another 5 minutes. Bok choy and broccoli should still be slightly crunchy and green.
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