This soup is a wonderful addition to both your routine diet as a regular immune support and as an added immune booster when sick. The soup is loaded with minerals, nutrients, and many herbal ingredients, to help support your bodies normal defenses against infections.

Adapted from Dr. William Mitchell

1 tbsp extra virgin olive oil
1 medium onion chopped
4 cloves garlic
2 Tbsp grated fresh ginger root
2 carrots, chopped
8 fresh Shitake mushrooms, stemmed and sliced
1 tsp dried turmeric or 1 tbsp fresh grated turmeric
1 cup kabocha squash peeled, seeded and cubed
1 cup cabbage, sliced
1 quart miso broth, chicken broth, mushroom broth or other broth
1 piece of kombu seaweed
3 Tbsp fresh minced parsley
Juice of 1 lemon
Optional pinch of cayenne
Optional 6 slices dried astragalus root


1. In a sauce pot over medium heat saute onion, ginger, garlic in oil for 3 minutes.
2. Add carrots, turmeric and mushrooms and saute for 2 minutes.
3. Add broth, kombu, cabbage, squash, cayenne, and astragalus. Bring to a boil, reduce heat and simmer for 15 minutes.
4. Remove from heat, add lemon juice and parsley. Cover and let steam for 5 minutes
5. Enjoy 1-4 times per day