Immune-Boosting Soups & Tonic

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We all feel it, even here in California: that slight chill in the evening air, a little more bluster through the trees, the sneaking desire to make a soup and bundle up.

Fall is coming. This is THE time to build your immunity against the cold and flu season bugs, rather than waiting till you see your coworkers and friends get taken down one by one. Immunity is all about being prepared—well in advance—and that (in Chinese medicine) means stoking your system in the Indian Summer, as the warm months come to a close. This type of immunity-building is different than what we do come deep winter (or flu season) where we actively PUSHHHHH those bugs away. This Fall-time immunity is about fortifying your castle, ensuring full stores, and checking all systems.

Food, and especially super-food, is a major ally here. Bone broth, medicinal mushrooms, warm potent spices, and seasonally appropriate veggies signals the shift in your body while providing the exact tools it needs for seasonal fortification. As always, the trick with super-foods is to be consistent, and make a routine of it. Broth Season is here, folks—spice it up, make it your own, and protect yo-selves!

The following recipes are engineered with all of the above in mind plus, of course, the signature Kitchen Witch taste bombs for your tongue-buds! Our ‘Warm Glow’ is the perfected version of every ginger-turmeric-carrot-winter squash soup you’ve ever seen. Roasted Kabocha changes the game here, be sure to get it nice and toasty. The ‘Pro-tec-Tonic’ brings all kinds of powerful fall players into your favorite mug- from Chaga to Chai, to real almond milk, all laced with gut protective bone broth. Cheers friends!

WARM GLOW, a smooth soup

Build your glow from the inside. This quintessential fall squash soup recipe is ELEVATED by  soup-er foods, bone broth, and a whole range of incredible toppings-coconut yogurt is a must!

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  • 2 medium yellow onions, sliced

  • 1 medium kabocha squash, peel ON, sliced into wedges

  • 1lb carrots, chopped into small chunks for quick cooking

  • 1 can coconut cream

  • 2” fresh ginger, sliced, use your judgement! How spicy do you want it?

  • 1-3 TB Turmeric, to taste and color (Sunfood or Simply Organic)

  • 1-2 tsp Cinnamon, to taste (Spicely is the BEST and has tested clean for glyphosphate)

  • ⅛-½ tsp Cardamon, optional, to taste (Spicely again friends)

  • ⅛-½ tsp Nutmeg, optional, fresh is best!

  • 2 jars Kitchen Witch Bone Broth (we use chicken, but any will do)

  • Fresh Water

  • Cooking fat, we love GHEE for this (4th & Heart original or Bulletproof)

  • Salt and Black Pepper!

Heat oven to 375, and toss your kabocha with some cooking fat- ghee, coconut oil, or avocado oil are all great here. Roast those till golden brown, about 20-25 mins, no need to turn unless you want to get fancy with them. As they roast, prep and cook the rest of the soup.

In a large soup pot, heat 2-3TB ghee on medium, and saute the onions. You are looking for translucent and just the beginnings of browning. Once there, add your ginger and dry spices and stir, taking whiffs as they become aromatic. Add a big oinch each,  salt and pepper, layering in flavor. Then, add your coconut cream, and bring to a simmer. Allow to simmer for 3 mins, then add your carrots, broth, and enough water to cover veggies by about 1-2”. Turn up the heat, bring to a simmer, and cover. Simmer gently till the carrots are tender, about 12-15 mins. Add the kabocha, perhaps adding more water or bone broth to once again cover your veggies. Bring back to a simmer, then turn off the heat. If you have an immersion blender, use that, though it won’t get quite as smooth. If using a stand up blender (hello Vitamix, for the world’s creamiest soup) blend in batches till smooth, dumping into a large bowl or pot as you go. Once all blended, stir to homogenize. Serve w/scoop of coconut yogurt, and Moonjuice Herb and Cheese Crisps, lovely alongside a simple arugula salad. This soup freezes incredibly well in an empty Kitchen Witch jar! Jar it up!

Kitchen Witch’s Favorite Toppings


At Kitchen Witch we have always advocated for using a good bone broth as a base for an outstanding, maybe even outrageous, broth tonic. Of course our broth can stand on its own- and, just like any good party, it truly comes alive when adding some friends. Added benefts; making your broth into a tonic, with some good fats, allows your body to more easily absorb and uptake all the broth, spices, adaptogens, etc this tonic has to offer. The Pro-tec-Tonic is the epitome of adaptogenic, immune protective, and gut restorative greatness. Make this, even if it sounds a little weird to you. Promise you won’t regret it.

1 cup Kitchen Witch Broth (chicken, beef, or almost veggie)

1-2 tsp Hybrid Herbs Chaga powder

⅓ cup Three Trees Almond Milk

1tsp-1TB Ancient Organics Ghee

Blue Lotus Chai powder, we love the Rooibos Chai but all flavors are AMAZING, ½ tsp or more, we like it spicy!

Heat broth and alternative ‘milk’ to a simmer, then add to a blender or jar with all other ingredients. Blend or shake till frothy. Pour into your favorite mug, sit down, take a whiff, sip, and soothe yourself from the inside out.

Julianne Waite