Vegan Cold and Flu Soup

This recipe is altered from  a family feast

Ingredients

stock

vegetable scrap

1/4 cup dried parsley

1 TBS ginger powder

2 tsp turmeric powder

Zest from one lemon

Cold water to cover

1-2 heads of roasted garlic, we add the roasted skins too.

Soup

Sliced mushroom caps removed from 8-ounce package, stems used in stock

1 ½ cups onion, diced

1 TBS turmeric powder

½ bunch fresh parsley, including stems

2 medium carrots, diced

2 large stalks celery, diced

Juice of one lemon (3 tablespoons)

9 cups Costco's super greens, kale, chard, and spinach

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 pinch cayenne pepper

---

Instructions

Trim the top off the garlic head and roast the garlic wrapped in parchment paper, placed in a oven safe glass bowl covered with an oven safe glass lid or smaller bowl for 50 minutes at 400 

Set garlic aside.

We make stock every week from vegtable scraps to that pot we added parlsey,  ginger, scallions,  turmeric, lemon zest, peppercorns and salt. Add in cooked garlic and cover the pot contents with COLD water. 

Bring up to heat slowly then keep at a medium simmer for three hours, skimming off any foam that floats to the top.

Strain and save stock for later in this recipe.

To make the soup, in a 5-6 quart Dutch oven, heat 3 tablespoons of the broth over medium high heat and add the sliced mushroom caps and saute for five minutes or until they brown.

Move the mushrooms to the edge of the pan, add two more tablespoons of the broth and add the onion, celery, carrots and turmeric and saute for two minutes, then deglaze with the lemon juice.

Add super greens, salt, pepper, cayenne and all of the stock and cook for 10-15 minutes until the vegetables are tender.