Shiitake and Chard Detox Soup
Author: Rachel Carr
Prep time:
Cook time:
Total time:
Serves: 2 quarts
- 1 Tablespoon coconut oil
- 1 large onion, chopped
- 4 cloves garlic
- 2” fresh ginger, peeled and chopped roughly
- 2” fresh turmeric, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 2 large pieces of kombu (optional-it adds great flavor if you can get it. Kombu is a type kelp that is available in large sheets.)
- 1 oz dried shiitake mushrooms
- 3 quarts filtered water
- 1 Tablespoon coconut oil
- 1 onion, peeled and minced
- 6 carrots, peeled and chopped on the bias
- 4 cups shiitake mushrooms, cut into large meaty pieces.
- 1 quart detox vegetable stock
- 1 cup kimchee, chopped (optional)
- ¼ cup wakame seaweed (optional)
- Salt and pepper to taste
- 2 Tablespoons tamari
- 3-4 leaves of rainbow chard, stemmed and chopped
- Heat the coconut oil in a stockpot and add the onion. Sauté on medium heat for 2 minutes.
- Add the garlic ginger, turmeric, garlic, kombu, and dried mushrooms. Sauté on low for about 5 minutes to allow the flavors to open.
- Add the water and cover. Bring to a simmer and cook on low for about 20-30 minutes. Strain and save the liquid-throw out the vegetables.
- Heat the oil over medium and add the onion and carrots and sauté for a 2 minutes.
- Add the shiitake mushrooms and sauté for 2 more minutes.
- Add the detox vegetable stock, kimchee and wakame. Bring to a simmer and cook for 15 minutes.
- Season with salt and pepper to taste. Add the tamari and adjust seasoning if necessary.
- Right before serving, add the rainbow chard and stir.
Recipe by Plant Craft at https://www.rachelcarr.com/shiitake-chard-detox-soup/
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