WINTER VEGGIE SOUP
I’ve changed this recipe slightly since the first time it was introduced to me six years ago my first round of the Ultimate Reset. The original recipe calls for green beans, and while I love green beans, I’m southern, and I like them pretty mushy in soups. So for me, I upped the veggie content and I also use pepper and regular salt. The original recipe is called “Hearty Miso Vegetable Soup”. It was one of my favs!
During the Reset, people tend to get cold. This warms the body right up! So here you go.
What you’ll need:
-1 small carrot
-1 stalk of celery
-1/4 of a small onion
-1 clove of garlic
-1 tsp grated ginger root
-2-3 cups of water
-1 small zucchini
-1 cup Napa cabbage
-1 cup broccoli
-1 tbsp miso paste or 1 packet of miso soup mix. (In my opinion the paste is way better, but the mix works if you can’t find the paste)
-1 tsp extra Virgin olive oil
-1 tsp toasted sesame oil
Begin by chopping all your veggies into bite size pieces.
Heat the extra Virgin olive oil over medium high heat and add first five ingredients stirring frequently to prevent burning. Start by adding two cups of water and add the remaining veggies. If the water doesn’t cover them well, add the rest of the water. Bring to a boil for 2-3 minutes and reduce to a simmer and cover for 15 minutes or until veggies are tender.
Ladle a little of the liquid from the pot into a cup and add your miso paste and get out the lumps. (You can use a fork or a small whisk.) Add the miso mixture back to your soup and the toasted sesame oil. Salt and pepper to taste.
If you’re cold, this will really warm you up.
Hope you enjoy this as much as I do.
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