I have been seeing a lot of people this year with flu and other viral infections, so keeping your immune system healthy is an important part of staving off these viruses.

I love that this soup is packed full of herbs and spices to help boost your immune system and keep it primed. You can and other medicinal mushrooms such as reishi or maitake to taste.


  • 1 large red onion, finely chopped
  • 8 ounces of organic Portobello mushrooms, cleaned and chopped
  • 8 ounces of Shiitake mushrooms, cleaned and chopped
  • 1/8 teaspoon powdered turmeric, organic
  • 1 organic garlic clove, smashed
  • 13 ounces (1 can) of full fat coconut milk (Native Harvest or Nature’s Value brand)
  • 24 ounces of vegetable broth/stock
  • 2 tablespoons organic lemon juice
  • 1 teaspoon sea salt, or more to taste
  • 1/4 cup olive oil
  • 2 tablespoons olive oil
  • 1 teaspoon cracked black pepper, or more to taste
  • 2 tablespoons arrowroot powder/starch


In a medium size soup pot, over medium heat, place 2 tablespoons olive oil, onion, and garlic and sauté for 5 minutes, stirring occasionally.

Next, add mushrooms and sauté for 8-10 minutes.

Add 1/4 cup olive oil and stir.

Add arrowroot powder and stir to incorporate evenly, making sure to break up any lumps.

Next, add turmeric, salt, pepper, coconut milk, broth and lemon juice. Stir.

Bring to a simmer for 5-7 minutes. Shut off heat and allow to cool for 5 minutes.

With an immersion blender, place blender in pot and puree entire contents until completely smooth. Feel free to garnish with mushrooms before serving.

Makes 4-5 servings.