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Magic Miso: Detox Soup



My older daughter Lola found a vegetarian restaurant called Le Botantiste in New York City that serves the most delicious and nourishing food. One of my favorites is the miso broth, so I decided to create a recipe to make a detox soup with miso, perfect for cooler months to boost immunity. It's quite simple to make, full of flavor and packed with essential nutrients.


INGREDIENTS. 6-8 servings

  • 5 medium stalks of celery, chopped bite size.

  • 1 medium yam, chopped bite size.

  • 1 medium carrot, chopped bite size.

  • 1/2 cup onion, chopped bite size.

  • 1/2 cup organic miso paste.

  • 1 small lime or lemon, freshly squeezed.

  • 1 teaspoon of olive or sesame oil.

  • 6 cups of water.


DIGESTIVE SPICES

  • 1 teaspoon organic cumin seeds.

  • 1 tablespoon grated fresh ginger.

  • 1 bay leaf or 1 piece of kombu


INSTRUCTIONS:


  • Chop up the veggies and set aside.

  • Heat a heavy bottomed pan on medium heat, add the oil and temper the cumin seeds until the seeds pop, it takes 2-3 mins.

  • Add onion, celery and sautee for 3-5 mins until soft.

  • Add carrot and yam to the pot and stir.

  • Add ginger and bay leave or kombu to the pot.

  • Add 6 cups of filtered water.

  • Stir and cover with lid slight ajar. Keep the heat low-medium. Cook for 30 mins.

  • Shut the heat off once veggies have soften and water slightly reduced.

  • Remove the bay leave or kombu and discard.

  • Add the miso paste and fresh lemon/lime juice to the pot.

  • Use a hand or upright blender to to puree everything to a smooth soup texture.


GARNISH


For a nice crunch to the velvety soup, top with sprinkle of roasted pumpkin seeds by placing 1/4 cup of raw seeds in a skillet and heat until slightly golden brown. Garnish individual servings and make sure to eat warm.


Enjoy! Please comment if you made it.


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