Veggie Soup

Winter is the perfect time to make big batches of soup. If you’re a little over salads and craving something warm and satisfying at lunch you can make a batch of this and take a portion to work each day.

This soup has quite a few ingredients as I tried to make it as nutrient dense and souper immune boosting as possible! You can pretty much add or subtract whatever veggies you like/don’t like 

Ingredients:

  •  1 onion, diced
  •   5 cloves garlic, crushed
  •   ½ teaspoon fresh turmeric, grated
  •  ½ teaspoon fresh ginger, grated
  •   1 small chilli, finely chopped
  •   5 shitake mushrooms, sliced
  •   2 celery stalks and leaves, chopped
  •   1 zucchini, chopped
  •   1.5 large red capsicums, chopped
  •   2 large carrots, diced
  •   800g chopped tomatoes (fresh or jar)
  •   400g lima beans, soaked overnight (or tinned)
  •   400g brown lentils, soaked in warm water overnight (or tinned)
  •   3 handfuls green beans, chopped
  •   500ml vegetable stock (homemade or additive free)
  •   500ml miso soup (from miso paste)
  •   150 g baby spinach
  •   black pepper
  •   Parsley

Method:

1.       Sauté the onion and garlic in a large saucepan until soft add turmeric then carrot to soften followed by celery, zucchini, chilli and capsicum and cook for 2 minutes.

2.       Transfer to preheated saucepan

3.       Add the tomato, ginger, beans, lentils, shitake, stock and miso. Simmer over a gentle heat for 20 minutes.

4.       Add green beans, parsley, celery leaves and spinach right at the end. Season with freshly ground black pepper.