Immune-Boosting Vegetable Soup and Broth
- Women`s Corner
- December 15, 2020
This homemade vegetable soup is packed with good-for-you ingredients. It's perfect for when you have a cold or are craving a warm bowl of soup!
Ingredients :
- 3 carrots, peeled and chopped into 1-inch chunks
- 1 medium/large sweet white onion, peeled and chopped into 1-inch chunks
- 1 medium/large leek, peeled and chopped into 1-inch chunks; use white and pale green parts, discard dark green or leafy parts
- 1 baby bok choy, chopped into 1-inch chunks; discard top portion of jagged leaves (may substitute by using about half of full-size bok choy)
- 2 medium or 1 large sweet potatoes or yams, unpeeled and chopped into 1-inch chunks
- 8 ounces white mushrooms, stems removed and quartered
- juice of 1 medium/large lemon
- 2 to 3-inch piece peeled fresh ginger, added whole and removed midway through simmering (1 tablespoon ground ginger may be substituted)
- 2 to 3 tablespoons coconut oil
- 1 tablespoon ground turmeric
- 1 tablespoon ground black pepper
- salt, to taste; add before, during, or after simmering
- about 6 quarts water
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Method : In a large stockpot, combine all ingredients through black pepper. Fill pot with water, about 6 quarts, leaving about 1 inch headspace. Simmer covered over medium heat for about 1 hour. Taste soup and supported your preference for ginger intensity, remove the piece of ginger and discard. Simmer soup for about 90 to 120 minutes total or until all vegetables are very soft and flavors have married. During simmering, if broth level looks low or is reducing an excessive amount of , add a couple of additional cups of water, as needed. Serve immediately. I drain about 2 quarts worth of broth, and therefore the rest is petite marmite. Soup will keep airtight within the refrigerator for up to 1 week, or within the freezer for up to six months.
