Makes 3 quarts, adapted from Jill Ettingers recipe on Organic Authority
4 tablespoons olive oil
2 inch knob of ginger, peeled, minced
4-5 cloves of garlic, peeled, finely diced
1 inch of fresh turmeric, peeled, minced
2 cups celery, finely chopped
1 leek or 2-3 green onions, trimmed and sliced (should be about 1 cup total)
1 cup golden beet, thinly sliced in strips
Small handful of dried wakame reconstituted in a bowl of water
4 cups mixed fresh chopped spinach and kale (can sub chard, collards)
1 c shiitake mushrooms *optional
2 tablespoons tamari or nama shoyu soy sauce, Bragg's or coconut aminos
¼ cup organic light miso paste
1/4 cup fresh parsley, roughly chopped
1 bay leaf
1 tsp ground cumin
12-16 cups of water or veggie broth
Prep all veggies, and gather all other ingredients. Make sure everything is chopped, easy to find, and ready to go in the pot before you begin.
Heat a large (three quart or more) stockpot or soup pot on medium low. Add the olive oil. Once it is fragrant, add the celery, ginger, garlic, turmeric, and whatever onion you are using.
Sautée until celery is tender. Then add bay leaf, cumin, golden beet, water/ veggie stock, and soy sauce or alternative (Bragg's or coconut aminos). Raise heat to medium and cover the pot.
While the soup is heating through, drain wakame. Discard soaking water, and add the rehydrated wakame to the pot. Bring almost to boil, then reduce heat to low. Simmer covered for about 45 minutes.
After simmering add the more delicate ingredients - spinach/ kale/ greens, mushrooms if using, parsley. Add miso to individual portions to preserve probiotic quality.
You can strain out or save the veggies (I always save them because I like texture but it's up to personal preference). You can also blend it to make a thicker soup. *Please be careful if you blend hot soup, leave an opening for hot steam and use a towel to cover your blender or use an immersion blender right in the pot.
I love to top this healing broth with a scoop of raw sauerkraut for an additional immune boost.