Sweet Potato & Shiitake Mushrooms Cold Fighter Soup

Prep Time

15 min

Prep Notes

I originally found this soup recipe in “the Medicinal Chef’ book by Dale Pinnock. I added few more ingredients for the richer flavor. This soup is an absolute powerhouse when it comes to dealing with colds and flu. It helps to support your immune system, reduce the inflammation and simply load your body with tons of amazing nutrients. Enjoy!

Cooking Time

35-40 min


1 medium red onion chopped (1 ¼ cup)

1 green chili pepper, minced

3 garlic cloves, minced

3-inch piece fresh ginger, minced

4 tbsp. EV olive oil or any other healthy oil

2 medium sweet potatoes, diced in small cubes (2 cups)   

1 medium carrot, diced

5 oz. shiitake mushrooms, sliced

½ cup goji berries

1 tsp. dry parsley

½ tsp. black pepper

2 big bay leaves

½ lemon, juiced

½ cup fresh cilantro,chopped

3-4 cups of vegetable stock or water



  1. Heat the olive oil in a large soup pot over medium heat. Add the onion and cook for 2-3 min., stirring occasionally.
  2. Add chili pepper, garlic and ginger and cook for another 2 min.
  3. Add the sweet potatoes, carrot, mushrooms and goji berries.
  4. Stir well, then add vegetable stock or water enough to cover all ingredients.
  5. Add 1 tsp. of salt, dry parsley and two bayleaves. Stir and simmer covered for 20-25 min.
  6. Add fresh cilantro and simmer for another minute or two and set aside to cool down for 5-10 min.
  7.  Carefully add soup to a blender in batches and blend until smooth. You can also use the smart stick to blend the soup.
  8. Add lemon juice and more salt, if desire.
  9. Serve hot or warm. Garnish with a fresh cilantro.