The best part isn't just how delicious this soup is, but also how incredible the anti-inflammatory, cold-fighting ingredients are.
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, finely diced
- 6 fresh shiitake mushrooms, stemmed and sliced
- 2 carrots, peeled and finely diced
- 4 stalks celery, finely chopped
- Sea salt
- 4 cloves garlic, minced
- 1 tablespoon finely chopped fresh ginger
- 2 teaspoons freshly grated turmeric, or 1/2 teaspoon ground turmeric
- 6 cups chicken stock
- 1 1/2 cups cooked and cubed organic chicken breast
- 1 tablespoon white miso
- 2 teaspoons freshly squeezed lemon juice
- 2 scallions, white and green parts, sliced diagonally
- 2 cups loosely packed watercress or baby spinach
- Heat the olive oil in a soup pot over medium heat, then add the onion, mushrooms, carrots, celery and 1/4 teaspoon salt. Sauté just until golden, about 8 minutes.
- Stir in the garlic, ginger and turmeric, and cook for another minute.
- Pour in 1/2 cup of the stock to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half.
- Add the remaining 5 1/2 cups of stock, bring to a boil over medium heat, then decrease the heat to low. Cover and simmer for 20 minutes.
- Add the chicken. Ladle 1/4 cup of the hot broth into a small bowl, add the miso, and stir with a fork until the miso is dissolved. Stir the mixture back into the soup. Stir in the lemon juice and scallions.
- To serve, distribute the watercress among six bowls and ladle in the soup. Or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Makes 6 servings.
Source: Reprinted with permission from Clean Soups Copyright © 2016 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, California.