Ingredients

• 3 tbsp extra-virgin olive oil or coconut oil
• 1 small onion, thinly chopped
• 1-2 garlic cloves, finely chopped
• 2 carrots, chopped into rounds
• 2 celery stalks, chopped
• 4-5 cups mushrooms (shiitake, maitake, cremini), chopped
• 1-2 tbsp dried herbs (like thyme, basil, rosemary)
• 6-8 cups veggie stock (more if adding lentils)
• 1-2 tbsp fresh ginger root, grated
• 1 tsp ground turmeric powder
• 2 tbsp tamari
• Sea salt and pepper to taste
• Optional: 1 cup lentils (*see notes)

Instructions

1. In a large soup pot, heat olive oil or coconut oil to medium. Add onions and garlic, sautee for 5 minutes. If the mixture is getting dry, add a little soup stock.
2. Next add your dried herbs, salt and pepper. Then add carrots and celery and cook for a few minutes. Next add your mushrooms. Feel free to add more olive oil if needed.
3. Cook for a few minutes and then add your remaining soup stock, turmeric powder, ginger root and tamari. Bring to a soft boil and then reduce to a simmer for 8 minutes. Give a taste test after cooking for 5 more minutes and add any additional salt and pepper to taste.
4. Optional but recommended: Remove approximate 2-3 cups of soup. Let cool slightly and then add to your blender to puree it.
5. Add the pureed mixture back into the soup. If you're adding lentils, this is a good time to add them. Depending on the texture of the soup you want, you may wish to add 1-2 cups more stock. Up to you!
6. Once the lentils are tender, enjoy a bowl of soup! Let cool completely before freezing it in mason jars. Fill to 3/4 full if using a glass jar for freezer storage. Keep in the fridge for up to a week or the freezer for up to 3 months.