Mushroom and Burdock Root Soup Recipe

Comforting and delicious, this simple plant-based soup is brimming with healthy goodness! The combination of mushrooms, greens, and Arbor Teas Organic Burdock Root create a meal that is packed with fiber, B vitamins and vitamins A & C, plus essential minerals such as iron, copper, manganese and potassium. Who knew immune support could be so tasty?

Serves 6-8

Ingredients

  • 1 medium yellow onion, diced
  • 2-3 cloves garlic, minced
  • 8 oz shiitake mushrooms, stems trimmed & thinly sliced
  • 8 oz cremini mushrooms, stems trimmed & thinly sliced
  • 3 Tbsp low sodium soy sauce
  • 3 small organic bok choy, cleaned & chopped
  • 2 cups rough chopped organic kale (ribs removed)
  • 3 medium organic carrots, sliced into rounds
  • 3 Tbsp Arbor Teas Organic Burdock Root
  • 8 cups low sodium organic vegetable broth
  • salt and pepper to taste
  • 2 Tbsp white miso (optional, but adds more umami)
  • toasted sesame seeds (for garnish)
  • green onion, chopped (for garnish)

Directions

    1. Dice the onion and add it to a large soup pot over medium-low heat. You may add 1-2 Tbsp water or vegetable broth to prevent sticking.
    2. After onion cooks for 3 minutes or so, add minced garlic to the pot and continue cooking. Stir occasionally and add additional broth if necessary to prevent sticking.
    3. Once onion has softened, after a total of 5-7 minutes of sauteing, add sliced mushrooms to the pot.
    4. Stir mushrooms and onion gently, and cook over medium-low heat until juices have been released and mushrooms begin to brown.
    5. After mushrooms begin to brown add bok choy, soy sauce, kale, carrots and burdock root to the soup pot.
    6. Gently pour in 8 cups (2 quarts) low sodium vegetable broth and increase heat to high.
    7. Once the soup begins to boil, reduce heat to low and cover.
    8. Simmer soup for 15-20 minutes, stirring occasionally.
    9. Season with salt and pepper to taste.
    10. Allow soup to cool slightly before adding optional miso. Stir well to ensure the miso fully dissolves into the soup.
    11. Garnish with toasted sesame seeds and chopped green onion.

Tip: If you prefer some spicy heat, feel free to add a little sriracha, chili paste, or red pepper flakes to your bowl.

Recipe by Lea Abbott of Arbor Teas. Adapted from Chuck Underwood’s Vegan Mushroom Bok Choy Soup recipe from Brand New Vegan.

Bowl of Soup with Bread