magical healing soup

magical healing soup finalIt may seem early for soup. It may also seem early for a tickle in your throat. But both happened Tuesday in our house because well, rules were made to be broken.

When Brian woke up and told me he thought he felt an itch, a scratch, a something funny in his throat, I immediately ran downstairs to the kitchen where I keep my cookbooks. I knew exactly what my husband needed: Alicia Silverstone’s Magical Healing Soup. (The Kind Diet was my original bible when I first went vegan, years ago. It’s now a whole delightful community: The Kind Life.)

I riff on her original masterpiece a bit by not using daikon radish, ginger juice or shoyu… but instead adding kale. Lots of it. You can throw in whatever vegetables you like (bok choy is always good here, too) and of course feel free to use soy sauce instead of Tamari. I choose Tamari because the soy sauce has gluten and soy, both of which I avoid. But the two taste almost exactly identical.

If you don’t have a cold or sore throat yet, or think it’s just too soon for soup, then bookmark this recipe for later in the season; you’re definitely going to need it. Otherwise live a little! Make it now, on one of the first chilly nights of fall. A bowl of warm, fresh vegetables always does a body good.

Get this: B hasn’t complained about his throat since he had the soup Tuesday night.


magical healing soup elements

carrots for magical healing soup

Alicia Silverstone’s Magical Healing Soup



  • 2 medium carrots, peeled and sliced
  • 2 TBSP minced garlic
  • 1/2 red onion, sliced thick
  • 8 button mushrooms, sliced
  • 2 trumpet mushrooms, sliced
  • 1 medium leek, sliced
  • 2 scallions, sliced
  • couple handfuls of kale, roughly chopped
  • salt, pepper and tamari to taste


  1. Bring 3 cups of water to a boil in a large pot. Add the carrots and garlic and cook for 2-3 minutes.
  2. Reduce the heat to a simmer. Add the red onion and cook for 2-3 minutes. Then add the mushrooms and leek.
  3. Keep stirring and cooking another few minutes. Add a few dashes of tamari, salt and pepper then taste it.
  4. Simmer until the vegetables are cooked through but still slightly firm, about 5 minutes. Add the kale and scallion, and continue stirring until the kale wilts down. Then turn off the heat and ladle the soup into bowls.

A Recipe From Jamie Stelter |

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