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Immunity Boosting Vegetable Soup {Vegan}
Author
Veg Life Staff
Ingredients
1
Tbl Coconut Oil
1
Onion
chopped
2
Stalks Celery
chopped
3
Carrots
sliced into 1/4" rounds
2
Parsnips
sliced into 1/4" rounds
Shitake Mushrooms
rehydrated
Salt and Pepper
to taste
4
C
Vegetable Broth
I prefer low-sodium
2
Green Tea Bags with Lemon
1
tsp
Black Peppercorns
2
small Bay Leaf
or 1 large
2
Cloves
of Garlic
minced
1-1/2
tsp
of freshly grated Ginger
1/2
tsp
Ground Turmeric
Lemon halves
optional, grilled
Parsley
for garnish
Eggless Noodles
Crackers
for serving
Instructions
To begin, add the vegetable broth, bay leaves, turmeric, ginger and peppercorns to a large stock pot.
Tie the tea bags as I have shown here so they can steep in the liquid.
Bring the liquid to a boil, add the tea bags and simmer for about 2-3 minutes.
Remove the tea bags and strain the liquid to remove the bay leaves and peppercorns.
In a large saute pan, add the coconut oil, onions, celery, carrots and parsnips and season with salt and pepper.
Once tender, remove from the burner and add the garlic, allow the residual heat to cook it.
If you have a grill pan, heat to high and add the lemon halves for just a few minutes until caramelized. This step is optional.
Add lemon halves to the broth and boil for about 10 minutes. Remove the lemons.
While the broth is boiling, rehydrate the shitake mushrooms in hot water for 10 minutes, drain and rinse.
Prepare the noodles.
Combine the mushrooms, sauteed vegetables and broth.
Garnish with fresh parsley and serve with your favorite crackers.