🥣 Ingredients:

• 2 tbsp olive oil
  
• 1 medium onion, chopped
  
• 3 garlic cloves, minced
  
• 1-inch piece of ginger, minced
  
• 2 cups portobello mushrooms, sliced
  
• 1 cup shiitake mushrooms, sliced (optional but great for immunity)
  
• 1 medium parsnip, chopped
  
• 1 cup pumpkin puree (or cooked pumpkin chunks)
  
• 1/2 cup cooked pearl barley (optional, for heartiness)
  
• 1/4 cup chopped parsley (fresh, for garnish and vitamin C)
  
• 1 tsp paprika
  
• 1 tsp pepper (freshly ground)
  
• 4 cups vegetable broth (low sodium)
  
• Salt to taste
  
• Juice of 1/2 lemon (adds vitamin C and brightness)
  

🍳 Instructions:

1. Sauté aromatics: In a large pot, heat the olive oil over medium heat. Add onion, garlic, and ginger, and cook until fragrant and translucent (about 5 minutes).
   
2. Add mushrooms and parsnip: Stir in the portobello, shiitake (if using), and chopped parsnip. Cook until mushrooms are soft and browned, about 7–10 minutes.
   
3. Season: Add paprika, pepper, and a pinch of salt. Stir well.
   
4. Add liquids and pumpkin: Pour in the vegetable broth and stir in the pumpkin puree. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
   
5. Optional barley: Stir in cooked pearl barley if using, and let it heat through.
   
6. Finish with lemon juice and parsley: Turn off the heat, add lemon juice, and garnish with fresh parsley.
   

🌿 Benefits:

• Mushrooms (especially shiitake): Boost immune function
  
• Pumpkin: Rich in beta-carotene and vitamin A
  
• Parsnip: High in fiber and vitamin C
  
• Parsley: Vitamin C and antioxidants
  
• Pepper & Paprika: Anti-inflammatory properties