RECIPE: Mushroom & Onion Immunity Soup with Spinach
SERVINGS: 6
TIME: 45 minutes
Ingredients
1T coconut or avocado oil
3 medium red onions, cut in strips
4C button or shiitake mushrooms, chopped and lightly packed
6 large cloves garlic, minced
1/2t Himalayan pink salt
1 pinch ground black pepper
4C vegetable broth
2T tamari
4C spinach, washed
1C cooked quinoa (optional)
Instructions
Heat a large pot with the oil on medium low (closer to medium). Add onions and mushrooms once warm, and stir to incorporate with oil. Cover with a lid, and stir every 1-2 minutes for 5-7 minutes, or until onions are translucent.
Add garlic, salt & pepper, and stir to incorporate. Replace lid and stir every minute for another 5 minutes.
Add vegetable broth and turn heat up to medium high until broth is lightly boiling, then decrease heat to low and let simmer for 10-15 minutes. Add tamari and spinach in the last 3 minutes, stirring to incorporate.
Remove from heat and remove lid to let cool for 10 minutes. Enjoy a bowl and let the rest cool for another hour (replace lid) before placing in the fridge in a sealed container. Will keep for 5 days.
NOTES:
If adding quinoa, add another 1/2C vegetable broth.