Turmeric Ginger Vegetable Soup

Yield: 4-6 servings

1 onion, diced

1 leek, chopped

2 stalks celery, chopped

3 carrots, chopped

8 mushrooms, quartered

1 sweet potato or yam, chopped

1-inch piece ginger, grated

1 tbsp ground turmeric

salt and pepper

1 baby bok choy, chopped

juice of 1 lemon

1. In a large pot, combine all ingredients except lemon juice and bok choy. Add enough water to cover vegetables by 2 to 3 inches.

2. Bring to a boil, then reduce heat and simmer for about 30 to 60 minutes, or until vegetables are tender.

3. When soup is just about done, add bok choy and lemon juice. Let cook for 5 more minutes.

https://www.averiecooks.com/immune-boosting-vegetable-soup-and-broth/