Food is powerful. It not only gives us sustenance and energy to go about our days, but it also has healing powers that can help strengthen organs, fortify Qi energy, and even boost our immune system. When we enjoy foods that grow with the season, and eat the foods our bodies need (like warm foods such as stews in winter), we can make strides towards living a healthier life.
- 2 tablespoons olive oil
- 2 medium yellow onions, chopped
- 1/4 lb (1 larg clump) maitake mushrooms, chopped
- 1/4 lb shiitake mushrooms, de-stemmed and chopped
- 1/4 lb oyster mushrooms, chopped
- 3 medium carrots, chopped
- 6 cloves garlic, minced
- 1 whole butternut squash, peeled and chopped into 1-inch cubes
- 1 large turnip, chopped
- 1 1/2 cups cabbage, chopped
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon allspice
- 2 quarts vegetable stock or chicken bone broth
- 14.5-ounce can of diced tomatoes, juice included
- 6 sprigs thyme
- 6 pieces astragalus root, sliced lengthwise for easy retrieval, or 1/2 cup in a simmering bag
- 2 cups of kale, chopped
- In a large pot over medium heat, heat the oil and then add in the onion, mushrooms, and carrot. Saute, stirring occasionally, for 5 minutes or until the veggies begin to soften.
- Add in the garlic and saute for another minute or two.
- Add in the butternut squash, turnip and cabbage, as well as the salt and spices. Stir to mix it all up.
- Pour in the broth, tomatoes (juices and all), astragalus root and the thyme. Stir and bring to a boil. Reduce heat to medium and simmer for 10-20 minutes.
- Add in the kale, stir and simmer for an additional 10 minutes. once the kale is fully wilted, the soup is ready.
- Discord the thyme sprigs and astragalus root before serving and add in a bit more salt and pepper if needed.
- Let cool slightly and then ENJOY!!
This recipe was found in Bastyr University’s Health Feature, Fall 2016. And at the following url: https://bastyr.edu/sites/default/files/images/insidebastyr_fall16.pdf