In this hilarious, informative, and entertaining vegan recipe video, celebrity chef and Cooking Channel TV host Jason Wrobel delivers a healthy, delicious, plant-based soup recipe to detox your body while livening up your taste buds. This detox mushroom soup will have you ready to start a cleanse, maintain one, or come out of one on a high note. Let’s begin!
Mushroom Detox Soup
- 2 star anise
- ½ teaspoon whole cloves
- 1 stick cinnamon
- 1 teaspoon whole coriander seeds (or ground)
- 5 to 6 cups filtered water
- 1 onion, halved
- 2 inch ginger root
- ¼ burdock root, peeled and sliced
- 7 dried shiitake mushrooms
- 2 teaspoons coconut aminos
- 1 cup carrots, peeled and chopped
- 2 sprigs green onion, minced
- 5 to 6 caps shiitake mushrooms, sliced
- 1 capful Silver Strength
- Bok choy, julienned
- Lime juice
- Onion sprouts
First step in our detox soup is to make the soup stock. So grab a 6 quart stock pot and dry roast your sweetly savory herbs before adding any liquids. This would be the star anise, cloves, cinnamon, and coriander seeds or powder. Turn the heat to medium flame and roast these dry until the scents start to fill the room.
Once you’ve got that nice aroma going, add your water and your fresh veggies: onion, ginger, burdock, shitake mushrooms, and coconut aminos. Turn the heat to a simmer, put a lid on that stockpot, and let it be for 30 minutes. Thirty minutes will meld all the flavors.
Strain it all into a bowl and add the stock back to the stock pot. Now we’ll add new veggies: carrots, green onion, and shiitake mushrooms. Cook that at a medium high heat for about five to ten minutes and you’re ready to ladle it up. Garnish away with Immune Shield, bok choy, cilantro, a squeeze of lime juice, and sprouts. Enjoy this comforting, soul-warming soup and let the detox flow.