Ingredients: chicken broth, shiitake mushrooms, white radish, parsnips, coconut cream, cinnamon, ginger, majoram, thyme, salt, pepper, mushrooms, green onion, ghee or butter.
- Wash and chop 1½ cups of white radish, 1½ cups parsnip, and 1 small shiitake mushroom into cubes and steam for 5 minutes.
- Place the white radish, parsnip, and mushroom in a food processor or blender with 4 cups of chicken or bone broth and 1 cup of coconut cream until smooth.
- Pour into a stock pot over medium heat. Add 3 tablespoons of ghee or butter, 1 tablespoon of finely sliced green onions, 2 teaspoons of ginger, 2 teaspoons of cinnamon, ½ teaspoon of fresh majoram, ½ teaspoon of fresh thyme, and salt & black pepper to taste.
- Thinly slice 4 large shiitake mushrooms and add them to the pot. Cook for about 8-10 minutes or until the mushrooms are soft.
Shiitake mushrooms, as well as parsnips and white radishes, contain high levels of multiple forms of B vitamins, critical micronutrients that help the body create new cells, fight free radicals, balance hormones, and ensure proper fetal development during pregnancy. Parsnips and shiitake mushrooms also have another thing in common – both these foods have wonderful cardiovascular benefits. Their high levels of antioxidants protect our arteries from damage by highly oxygenated blood and prevent excess immune cell binding to the lining of our blood vessels. Not to mention, shiitake mushrooms have long been used in medicine for their immune system support.