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 veggie soup 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.