1 large onion, chopped
1 tablespoon of coconut oil
6 garlic cloves, minced
2 celery stalks, sliced
400gm shiitake mushrooms
1 1/2 tsp sea salt
1/4 tsp black pepper
1 tsp turmeric
12 cups water
6 teaspoons of vegetable broth powder
4 heads baby bok choy, bottoms chopped off
1/2 head kale, chopped
optional: 1 tablespoon freshly grated ginger
Chop off the bottom of the stem from your mushrooms and discard. Separate stems from tops and slice tops and remaining stem if necessary, into large pieces. You will only discard the very bottom of the stems, not the full stems as they contain many nutritional benefits!
Heat up coconut oil in a large pot over medium heat.
Add onions and sauté for 5 minutes or until translucent.
Add in garlic and cook for 1 more minute.
Add in celery and mushrooms and saute for about 10 minutes.
Add in spices (including ginger, if using) and water and bring to a boil.
Then let simmer, covered for 1 hour or as long as you want (the longer you leave, the better!)
Add bok choy and kale in the last 10 minutes of cooking to wilt.
Recipe adapted (with Sunnybrook product links) via The Healthy Maven