This soup is a mushroom-based broth. Shiitake mushrooms greatly boost immune function – especially T-cell function to help fight disease. They are also a natural source of B vitamins and Vitamin D.
Each ingredient in this wonderful soup has immune-boosting, anti-inflammatory, antimicrobial properties to fight infection and keep you well over winter. Feel free to use this as a base for other soups – add extra veg, tofu or meats. Goes well with Soba noodles also.

• 1 T coconut oil (or Ghee)
• 1 large yellow onion, diced
• 6 garlic cloves, crushed
• 2 tablespoons freshly grated ginger
• 2 celery stalks, sliced
• 2 cups fresh shiitake mushrooms
• 1 1/2 tsp good quality sea salt
• 1/4 tsp black pepper
• 1 tsp turmeric
• 12 cups water
• 4 heads baby bok choy, sliced
• 1/2 head kale, stems removed, chop the leaves
• 1 tablespoon of Tamari or Soy sauce (Optional)


• Remove the bottom of the stem from your mushrooms and discard. Slice mushrooms into large pieces.
• Heat up oil/Ghee in a large pot over medium heat.
• Add onions and sauté for 5 minutes or until translucent.
• Add in garlic and ginger and cook for 1 more minute.
• Add celery and mushrooms and sauté for about 10 minutes until mushrooms have wilted.
• Add in spices and water and bring to a boil.
• Simmer, covered for 1 hour (the longer the better.)
• Add bok choy and kale in the last 10 minutes of cooking to wilt. Add optional Tamari or Soy before serving.
• Serve warm with sliced spring onion and fresh bean sprouts.