TURMERIC ADDS A SUBTLE FLAVOR AND A BEAUTIFUL YELLOW COLOR. THE ACTIVE INGREDIENT IS CURCUMIN, A POWERFUL ANTIOXIDANT.

BLACK PEPPER ALSO HAS ANTIOXIDANT PROPERTIES.

CAYENNE PEPPER CAN CLEAR CONGESTION DUE TO THE MAIN ACTIVE COMPOUNDCAPSAICIN, WHICH HAS ANTI-INFLAMMATORY PROPERTIES.

SHIITAKE MUSHROOMS ARE RICH IN VITAMINS AND MINERALS AND CONTAIN UNIQUE PHYTONUTRIENTS THAT CONTRIBUTE TO GOOD HEALTH.

INGREDIENTS:

• 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
• 1 SMALL YELLOW ONION, CHOPPED
• 4 CLOVES GARLIC, SLICED
• 1 TEASPOON GROUND TURMERIC
• 8 FRESH SHIITAKE MUSHROOMS, STEMMED AND SLICED
• 4 CUPS LOW-SODIUM MUSHROOM, VEGETABLE, OR CHICKEN BROTH
• 1 1/2 CUPS FINELY SLICED KALE
• 1 CUP CUBED BUTTERNUT SQUASH
• 2 TABLESPOONS GRATED FRESH GINGER
• 1/8 TEASPOON CAYENNE PEPPER (OPTIONAL)
• 6 SLICES ASTRAGALUS ROOT (OPTIONAL)
• 1 FRESH LEMON, JUICE OF
• 1 TEASPOON MISO

INSTRUCTIONS:

1. IN A SAUCE POT OVER MEDIUM-HIGH HEAT, ADD OIL AND COOK ONION AND GARLIC, STIRRING FREQUENTLY, FOR 3 MINUTES.
2. STIR IN TURMERIC AND MUSHROOMS, AND COOK 2 MINUTES MORE.
3. ADD BROTH, KALE, SQUASH, GINGER, CAYENNE, AND ASTRAGALUS. BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER 15 MINUTES.
4. REMOVE FROM HEAT AND LET COOL SLIGHTLY, ADD LEMON JUICE AND MISO. COVER AND LET SIT 5 MINUTES BEFORE SERVING.

NUTRITION INFORMATION PER SERVING: 90 CALORIES (5 FROM FAT), 0.5G TOTAL FAT, 0G SATURATED FAT, 0MG CHOLESTEROL, 160MG SODIUM, 19G CARBOHYDRATE (6G DIETARY FIBER, 5G SUGAR), 2G PROTEIN

REFERENCES: WHOLE FOODS MARKET RECIPE HTTP://WWW.WHOLEFOODSMARKET.COM/RECIPE/BETTER-CHICKEN-SOUP