Veggie Soup

Winter is the perfect time to make big batches of soup. If you’re a little over salads and craving something warm and satisfying at lunch you can make a batch of this veggie soup and take a portion to work each day.

This soup has quite a few ingredients as I tried to make it as nutrient dense and souper immune boosting as possible! You can pretty much add or subtract whatever veggies you like/don’t like. 

Ingredients:

• 1 onion, diced

• 5 cloves garlic, crushed

• ½ teaspoon fresh turmeric, grated

• ½ teaspoon fresh ginger, grated

• 1 small chilli, finely chopped

• 5 shitake mushrooms, sliced

• 2 celery stalks and leaves, chopped

• 1 zucchini, chopped

• 1.5 large red capsicums, chopped

• 2 large carrots, diced

• 800g chopped tomatoes (fresh or jar)

• 400g lima beans, soaked overnight (or tinned)

• 400g brown lentils, soaked in warm water overnight (or tinned)

• 3 handfuls green beans, chopped

• 500ml vegetable stock (homemade or additive free)

• 500ml miso soup (from miso paste)

• 150 g baby spinach

• black pepper

• Parsley

Method:

1.       Sauté the onion and garlic in a large saucepan until soft add turmeric then carrot to soften followed by celery, zucchini, chilli and capsicum and cook for 2 minutes.

2.       Transfer to preheated saucepan

3.       Add the tomato, ginger, beans, lentils, shitake, stock and miso. Simmer over a gentle heat for 20 minutes.

4.       Add green beans, parsley, celery leaves and spinach right at the end. Season with freshly ground black pepper.