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.
