Rich miso soup with garlic
Suitable for vegans, vegetarians and the super
healthy. The evening meal is always best when
kept light and eaten a minimum of 4 hours
before sleeping. Miso is high in kelp and
a wonderful antioxidant.
A soup can be warming, filling and light on
the digestive tract before bed, ensuring that
our sleep pattern is not interrupted. Heavy
meals in the evening produce havoc on our
systems and add to weight gain. Besides that
who really feels like cooking when coming
home exhausted from another day at the office
Prep Time 1hr 45mins made
on the weekend and keep in the fridge for
warming up come Tuesday evening
Ingredients for six serves
*Organic where possible
For the stock
2tbsp extra virgin olive oil
4 medium onions, sliced
9 garlic cloves peeled
* Garlic serves as an awesome a natural antibiotic,
ideal for keeping winter bugs at bay
3 Medium carrots2 Sprigs of fresh thyme
¼ tsp of ground cumin4 teaspoons tamari
or soy sauce
1.75 litres (3 pints) water
For the soup
2 tbsp extra virgin olive oil
4 medium onions finely chopped
2 large garlic cloves crushed
350g potatoes peeled and chopped
2 medium carrots chopped
1 tsp ground cumin
1 tbsp tamari or soy sauce
1.2 litres (2 pints stock)
1 generous desert spoon of brown miso
Method
For the stock
1. Heat oil and cook the onion, garlic cloves,
and chopped carrots gently for 5 mins in a
covered saucepan.
2. Add all the remaining stock ingredients,
cover, bring to the boil and simmer gently
for 1-1 ½ hours
3. Strain and you have up to 1.2 litre (2
pints of stock)
For the Soup
1. Heat oil and cook the onion and garlic
gently for 5 mins again in a covered saucepan.
2. Add the potatoes, carrots, ground cumin,
and tamari and cook gently for 5 mins
3. Add the reserve stock, cover, bring to
the boil and simmer gently for about 30 mins
until the vegetables are tender.
4. Cool and puree’ in a liquidiser with
the miss.
5. Return to a clean saucepan. Reheat gently
and serve(Serve with mixed leaves and a spelt
roll)
