This is a great soup to make eat during this time because we all need to boost our immunity. It is stocked with all antioxidants and anti-inflammation foods like garlic, ginger, shiitake mushrooms and spinach. You may not have cooked with fresh turmeric before, but I found some at Kroger. It’s also very filling and keeps me from snacking all day!
(serves 6-8)
*1 tablespoon extra virgin olive oil
*1 sweet yellow onion, diced
*4 cups shiitake mushrooms, sliced
*10 cloves of garlic, peeled
*4 “fingers” of ginger, peeled
*2 small pieces of fresh turmeric, peeled
*1 stalk lemongrass or 2 tablespoons minced lemongrass
*32 ounces vegetable or chicken broth
*2 bunches fresh spinach
Heat large soup pot. Add olive oil and sauté onions until soft.
While the onions are cooking, place the garlic, ginger and turmeric in a food processor and grind into a paste.
Add the mushrooms to the onion and sauté until soft.
Add the broth and the garlic, ginger & turmeric mixture. Bring to a boil, and then lower to simmer for 30-45 minutes.
Add spinach and wilt. Remove the lemongrass stalk, if used.
Purée with a hand blender to desired consistency, or leave chunky!