NOURISHING IMMUNITY SOUP

Recipe by Vidya Living

Makes 4-6 servings

INGREDIENTS

2 hearty tablespoons of ghee

1 leek, ends trimmed, quartered & finely chopped

1-inch fresh ginger, minced

4 cloves garlic, minced

12 fresh shiitake mushrooms, stems removed & roughly chopped

4 medium red potatoes, cubed

1 cup green lentils

6-7 cups water

¼ tsp cracked black pepper (or to taste)

½ – 1 tsp Himalayan pink salt (or to taste)

1 bunch dandelion greens, ends trimmed & roughly chopped

1 bunch parsley, ends trimmed & roughly chopped

1 bunch cilantro, ends trimmed & roughly chopped

2 cups fresh greens (spinach, chard or kale), roughly chopped

1 tbsp white miso paste

1/2 lemon, juiced

PROCESS

In a large soup pot, heat the ghee on medium heat until melted. First, add the leeks and allow to cook for 1-2 minutes until tender. Add the ginger and garlic and cook until golden. Stir in the shiitakes and cook for another minute. Then, add the chopped potatoes and stir to combine the mixture. Cover the pot with a lid and allow the steam to cook to potatoes, stirring frequently to avoid burning. After 5 minutes, add the lentils, water and salt, then turn the heat up and bring to low simmer. Cook for 25-30 minutes until the lentils are tender, add more liquid if needed. Towards the end of cooking, stir in all the greens and herbs. Cover with a lid and continue to cook for another 5 minutes. Remove from heat to stir in the miso paste and lemon juice at the end. Cover with lid and allow to sit for another 10 minutes before serving. Before serving, taste and adjust seasoning as desired.