Vegetable miso soup

It’s cold outside! So now is a time of year your body is really craving something warm. Miso soup is a saviour this time of year for those keeping healthy. Miso ticks a lot of nutritional boxes being a good source of minerals minerals (such as iron, calcium potassium) as well as B vitamins and protein. It’s great as a mid morning or afternoon drink or to use in your cooking.

Miso is made from fermented soya beans. This is the best way to include soy in your diet and how it has been traditionally consumed for thousands of years. The fermentation process helps break down the protein the soy contains and aids in the digestive process as well as helping to feed the good bacteria in the gut.

Whilst you can buy packet miso soup but this version is so easy to make, with no unwanted extras.

Vegetable miso Soup

2 cups diced sweet potato or yam

2 cups diced carrot

½ cup chopped onion

1 cup green bean

2 cups cabbage in strips

2 tablespoon parsley

1 tablespoon sea salt

2 tablespoon canola oil

½ tablespoon of miso dissolved in ½ cup of water

In a big pot, use the oil to sauté the onion. Add the sweet potato, yam, carrot and green bean. Add some water and salt and stir. Let it boil until the vegetables are cooked. Add the cabbage and the parsley and let it cook. Turn off the stove and add the water with miso. Stir it well and serve it warm.

PS. Miso is a soy complement rich in protein that helps the digestive action and detoxification. To protect the medicinal and nutritive proprieties of miso, we shouldn’t cook it. So it has to be added after turning off the stove.

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