Immune Boosting Soup

By Dr. Ariel Jones*

Ingredients:

Stock

• 3 – 4 Cups Veggies and Veggie Peels (what you would put in the compost!)
• Chopped Roots** of Herbs: Parsley, Cilantro, Oregano, Basil (**roots not leaves)
• 1 Burdock Root Chopped
• 5 Pieces Sliced Dried Astragalus Root
• 1 Whole Bulb of Garlic, Cloves Separated, Peeled and Chopped
• 1 Onion Chopped

Soup

• 6 -10 Shiitake Mushrooms Sliced
• 3 Medium to Large Carrots Chopped
• 1 Large Daikon Radish and Leaves Chopped
• 2 Inches of Fresh Turmeric Root Chopped or 1 Tsp Turmeric Powder

METHOD

1. Make the medicinal stock. Add vegetables and vegetable peels, roots of herbs, burdock root, astragalus root, onion and garlic into a quart pot and cover with water. Simmer for 2 hours. Discard the vegetables and root matter. This is your stock!
2. Add in daikon radish plus leaves, shitake mushrooms, carrots, turmeric. Simmer for 30 minutes. Serve over fresh greens such as carrot tops, kale and parsley.

* Dr. Jones did a naturopathic doctor internship with Hawaii Naturopathic Retreat in 2014. Find out more about our internship program here.