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.