Immune-boosting lemon, ginger, turmeric soup with chickpeas and shiitake mushrooms
The perfect, healing soup that's full of antioxidants and vitamins gives your immune system the boost it needs when you're feeling under the weather. 🤧
Equipment
- 1 Instant Pot
Ingredients
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced or pressed
- 1 large yellow onion, medium dice
- 3 carrots, chopped
- 3 stalks of celery, chopped
- 1 cup sliced shiitake mushrooms (about 3/4" slices) stems removed You can also use baby bella, white or cremini mushrooms
- 2 cups organic baby spinach
- 1 15 oz can chickpeas/garbanzo beans
- 1/2 c rinsed quinoa
- 1 small Meyer lemon juiced
- 1 tbsp freshly grated ginger
- 1 tsp organic turmeric
- 1 tbsp fresh thyme or 1 tsp dried
- 2 bay leaves
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
- 5 cups vegetable broth
- 1 Meyer lemon juiced
Instructions
- Turn your Instant Pot on the "sauté" function
- Add 2 tbsp extra virgin olive oil to the pot, and when it starts to sizzle, add the onions and garlic and sauté for about 2 minutes or until translucent. Then add the carrots, celery, and shiitake mushrooms and sauté for another 2 minutes until slightly tender but still firm.
- Add the ginger, turmeric, salt, pepper, and thyme then cook for another minute making sure the spices are thoroughly combined with the veggies.
- Pour in the vegetable stock, quinoa, and bay leaves then set your Instant Pot to "pressure cook" for 7 minutes on high.
- Once the instant pot cycle is complete, let the natural release cycle go for about 10 minutes, then carefully release the rest of the steam and add the lemon juice, chickpeas, and spinach then stir and let sit with the lid on for about 5 minutes.
- Season with salt and pepper to taste. Enjoy! Here's to a healthy immune system!
Notes
For extra protein, you can also add diced firm tofu to this soup at the end with the spinach.
You can also substitute baby bok choy or chopped kale instead of spinach.