I don’t even know where to start with this delicious soup. Not only does it taste good & warm you up, It is also packed full of amazing nutritional benefits to help support & heal your body during cold & flu season, & it can even help reduce inflammation that can cause acne, rosacea, eczema & psoriasis.
Benefits
Immune system support
Mixed Mushrooms (Shiitake, Maitake, & Reishi) : Contain beta-glucans, which are known to enhance immune function & fight infection.
Chaga Tea: Is rich in antioxidants that help reduce oxidative stress & boost immunity.
Anti-inflammatory Properties
Garlic: Contains allicin, which has natural antibacterial, antiviral, & anti-inflammatory properties
Cayenne Pepper: Contains capsaicin, which can reduce inflammation & improve circulation.
Coconut Oil: Is rich in lauric acid, which has antimicrobial & anti-inflammatory effects.
Gut Health
Bone Broth: Contains collagen & amino acids, which support gut lining health, aiding digestion & immune defense.
Cauliflower: High in fiber, supporting gut microbiome health & promoting regular digestion.
Energy & Stress Reduction
Coconut Milk: Provides healthy fats for sustained energy.
Mushrooms: Apoptogenic varieties (like Reishi) can help regulate the bodies stress response.
Respiratory & Cardiovascular Health
Garlic & Cayenne Pepper: Can help clear congestion, improve circulation, & reduce blood pressure.
Onion: Rich in quercetin, which may support respiratory health & reduce inflammation in the lungs.
Ingredients:
1 tsp coconut oil
1 yellow onion chopped
4 or 5 cloves of garlic chopped
2 or 3 cups of mixed mushrooms
1 or 2 cups of chopped cauliflower (optional, but awesome)
1 can of full-fat coconut milk
2 cups brewed Chaga tea (or broth of your choice bone broth is an amazing choice)
a small handful of fresh thyme & fresh parsley
salt & pepper
cayenne to taste
How to make:
1. If you are using dried wild mushrooms, you’ll have to soak them first. Place in a bowl & cover with boiling water and let rehydrate for a while.
2. Heat your coconut oil over a medium-high setting in a soup pot.
3. Add your chopped onions and garlic and sauté until nice and soft.
4. Add in mushroom, cauliflower, and fresh herbs, and continue to cook for about 10 minutes.
5. Pour in your can of coconut milk and 2 cups of Chaga tea (or broth)
6. Bring to a simmer and let cook for a simmer for about 20-30 mins
7. (Optional) Transfer contents to a blender (carefully) & blend until it’s a rough puree Season to taste & enjoy!
