Ingredients:

• 1 large yellow onion, chopped
• 6 cloves garlic, minced
• 2 celery stalks, sliced
• 1 Ib. shitake mushrooms
• 1 1/2 sea salt
• 1/4 tsp black pepper
• 1 tsp turmeric
• 12 cups water
• 4 heads baby bok choy
• 1/2 head kale
• optional: 1 tbs fresh ginger, grated
• optional: veg broth to sauté

Directions:

• Chop off bottom of bok choy
• Remove just the bottom of mushroom stems
• Separate remaining stems from tops
• Slice tops and remaining tops if necessary
• Water sauté onions 5 minutes (or broth0
• Add in garlic and cook 1 more minute
• Add in celery and mushrooms and sauté
• 10 min or until mushrooms wilted
• Add in spices and water; bring to boil
• Let simmer, covered for 1 hr or more
• Add bok choy and kale in last 10" to wilt
• Serve warm/ store up to a week
  

Notes:

• I eliminated the 1 tbs coconut oil she used and suggest sautéing in water or broth
  

Credits:

The Healthy Maven