🥣 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

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