This soup is SUNSHINE. It is colorful and fragrant, bountiful (and always a hit), and healing, so healing… I just had my third bowl. It has shitake mushrooms, shown to have cancer-preventing and cancer-fighting properties, it has kale, and you know how much I love kale for its myriad of health benefits (see my kale pesto post for details). The coconut milk gives it a depth and a richness that will delight your taste buds. The garlic and onion offer immune boosting effects, and the vegetables on the whole are alkalizing and so good for you.
This soup take some prep work, but its so so worth it. 20-30 minutes to clean and chop vegetables and 30 minutes to cook.
1 onion, diced
2 cloves of garlic, minced
1 teaspoon of ginger (finely minced) – optional, but nutritious and yummy, and adds anti-inflammatory properties
1 zucchini, diced
4-5 carrots, cut into thin coins or straws
3-4 stalks of celery, diced
1 bunch of kale or beet greens, coarsely chopped
6-8 shiitake mushrooms
1 or 2 bell peppers, different colors add more beauty, cut into long thin strips
1 pound of chicken (we prefer dark meat, and its healthier, however any cut will do) cut into one inch strips
2 cans of coconut milk
3 cups of water
2 tablespoons of braggs liquid aminos, or tamari, or coconut aminos
2 tablespoons of coconut oil
1. Heat up coconut oil in medium-sized soup pan. 2. Add onions and saute until translucent. 3. Add garlic and ginger and the rest of the veggies except for kale or beet greens. 4. Saute several minutes and then add coconut milk and water. Simmer for 10 minutes. 5. Add kale or beet greens and allow to simmer for 3-5 more minutes.
Kick back and inhale. Breath deep. Take your time. Savor every bite.