It's Recipe Redux time! This month's theme is recipes to boost gut health. This soup is chicken broth based, has several vegetables with immune boosting power, including mushrooms, a rare food source of Vitamin D. It also has miso, a source of probiotics!
Turmeric Miso Vegetable Soup
- 1 onion, diced
- 6 ounces sliced mushrooms (I used shittake)
- 6 cloves garlic, minced
- 1 celery heart with leaves and surrounding stalks, diced (or 4 celery ribs, diced)
- 1 cup chopped carrots (about 4 whole carrots)
- 2 cups broccoli (I prefer florets)
- 1 can chickpeas, drained and rinsed
- 8 cups chicken broth (Homemade preferred)
- 1 Tbsp ground turmeric
- 1/2 tsp black pepper
- 2 - 3 Tbsp extra virgin olive oil
- 8 tsp organic white miso
- Fresh parsley for garnish
- Chopped green onions for garnish
In a large pot, heat olive oil over medium heat. Add onion, mushrooms, garlic, celery, carrots. Cook until vegetables are tender, about 5 - 7 minutes. Add broccoli and chickpeas and cook about 2 -3 minutes. Add chicken broth, turmeric and black pepper. Bring soup to a boil, then reduce heat and simmer 8 - 10 minutes or until vegetables are tender.
Portion soup into bowls. Dissolve 1 tsp miso into a small amount of cool water. Add to one bowl of soup. Repeat this process for the other bowls of soup. Miso contains probiotics (healthy bacteria) that can be killed if added when the soup is too hot. Serve the soup, season with salt as desired. Garnish with fresh parsley and green onions.
You could dissolve the full amount of miso in some cool water and add to the whole pot of soup if it is not too hot. We just usually have leftovers at my house and I don't want to kill the probiotics when I reheat the soup so I prefer to add it to bowls individually.
Check out the other Recipe Redux Recipes by clicking below!
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