Feeling under the weather this time of year? Feed your defense system with fortifying, immune-boosting, and anti-microbial foods. Wild Mushroom and Root Vegetable Soup is a perfect way to banish those pesky winter bugs, since it contains wonderful immune-boosting wild mushrooms, anti-microbial ginger, anti-inflammatory turmeric, and detoxifying onions, garlic and parsley. All those lovely, colorful root veggies will nourish both body and soul too.
Mushrooms are also a Younger You superfood since they modulate the activity of enzymes involved in methylation, including DNA methylation and have been shown to reduce excess levels of homocysteine. Plus, they are a good source of the methyl donors folate and choline; and vitamins D, B2, B3 and B6.
To learn more about how to eat and live your way to methylation health and longevity, see Dr. Kara Fitzgerald’s Younger You program and her Younger You book which contains over 70 recipes, sample meal plans and many other practical resources to help you live longer, better.
Wild Mushroom & Root Vegetable Soup
Ingredients
- 2 Tbsp Coconut or olive oil
- 1 Medium onion Thinly sliced
- 25 Shiitake mushrooms (or other wild) Stemmed and thinly sliced
- 5 Baby portobello mushrooms Stemmed and thinly sliced
- 2 Cloves garlic Minced
- 4 Cups bone broth Such as chicken, beef, turkey
- 2 Cups Root veggies (Such as beets, carrot, rutabaga, celeriac) Peeled and 1/4 inch cubed
- 1/2 Inch Ginger Peeled and minced
- 1/2 Tsp turmeric
- 1/8 Tsp cayenne pepper
- To taste Salt and pepper
- 3 Leaves Swiss chard Roughly chopped
- 2 Tbsp Fresh parsely Finely chopped
Instructions
- Heat the oil in a large pot. Add the onions and cook until translucent.
- Add the mushrooms and garlic and gently sauté until softened (about 5-7 minutes).
- Add the broth, root vegetables, ginger, turmeric, cayenne, salt and pepper and bring to a boil; cover and simmer until the vegetables are tender, about 15-20 minutes.
- Stir in the Swiss chard and let wilt 1-2 minutes. Ladle into bowls and garnish with the parsley.
- *Ideally, make your own bone broth by simmering bones (6-48 hours for chicken, or 12-72 hours for beef). Search the website (www.drkarafitzgerald.com) for bone broth recipes.