Immune Boosting Soup with Shiitake Mushrooms
1 cup shiitake mushrooms, washed and chopped
8 cups fresh chicken stock (or vegetable if desired)
200g organic tomato passata
1 tablespoon coconut oil
1 leek, sliced
6 cloves garlic, minced
3 celery stalks including leaves
2 carrots, roughly chopped
1 tomato, chopped
1 tablespoon organic vegetable stock
Sea salt and freshly ground black pepper
2 handfuls spinach, chopped
1 handful parsley, chopped
1 cup shredded, cooked chicken (optional)
- Place chopped mushrooms in a medium saucepan with 2 cups chicken stock. Bring to a simmer and cook for about 5 minutes. Remove from heat when finished cooking so it can cool slightly.
- While mushrooms are cooking, heat the coconut oil in a large soup pot on low-medium. Add leeks and garlic and sauté for 5 minutes, stirring of ten.
- Add 4 cups broth to large soup pot with the leek and garlic mixture. Add celery, carrots, chopped tomato, chicken if using, and seasonings. Turn heat to low.
- In the meantime, pour the cooled mushroom and chicken broth mixture into a blender. Blend and then add the tomato passata and 2 cups of room-temperature chicken broth to the blender. Blend all ingredients until smooth. Pour into stock pot.
- Simmer soup over low heat for about 1 to 2 hours and then add parsley.
- Add a handful of fresh, raw spinach to the bottom of a large soup mug or bowl. Ladle soup over spinach and give it a stir. The heat of the soup will wilt the spinach to perfection without overcooking it.
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Belinda Kirkpatrick is an expert Nutritionist and Naturopath in Sydney. She specialises in natural fertility, family and women's health care.