‘Get well soon ’ Vegetable soup

‘Get well soon ’ Vegetable soup

The broth of this soup is packed full of flavor and is even better on the second day.

4 min read
Get well soon vegetable soup

When my body needs a little help doing what it  does best, heal; I know it’s time for a big pot of warming vegetable soup.

This one here is loaded with many incredible elements. The ingredient list makes my heart sing and this soup makes  my body feel supported, when she needs it the most.

When healing; there is a spectrum to my energy. Some days I have enough spark to spend lots of time in the kitchen, where as other days I rely on my frozen meals prepared in advance. Having large mason jars full of hearty foods like this keeps me from ordering take out, saves the extra packaging waste and allows me to see the ingredients myself – to ensure everything in the food is vibrant and nourishing. The broth of this soup is packed full of flavor and is even better on the seconds day.

To retain the beneficial properties of the live miso, adding it towards the end is key. Boiling the miso into the soup can kill it’s active/live cultures and bacteria. Fermented foods are special and we must handle with love and care.

Whether you’re feeling under the weather, healing the body or simply just want a delicious meal – this soup is here for you.

Cheers to health!

‘Get well soon’ vegetable soup

Print Recipe
When my body needs a little help doing what it  does best, heal; I know it’s time for a big pot of warming vegetable soup.
Course Soup
Servings 5 to 6


  • 280 g frozen peas
  • 200 g mushrooms (crimini), cut into 4’s
  • 500 g potatoes (golden yukon, about 4), small chopped
  • 275 g carrots (about 2 large), small chopped
  • 1 yellow onion, small chopped
  • 1 bell pepper (green), small chopped
  • 1 ½ poblano pepper, small chopped
  • 20 g ginger (about a finger), small chopped
  • 10 g raw turmeric (about a finger), small chopped
  • 10 cloves garlic, minced
  • 2 tomatoes, chopped
  • 15 oz white bean of choice (great northern bean), cooked
  • 1 ½ tbsp tomato paste
  • 1 ½ tbsp olive oil
  • 10 cups water
  • 3 lemon, juiced
  • ½ bunch fresh cilantro
  • 1- 1 ½ tbsp salt
  • 2 ½ tbsp curry powder
  • 1 tbsp ground pepper
  • ½ tbsp chili flakes
  • 1 ½ tbsp red miso paste


  • Heat a large pot/dutch oven on low flame
  • Add olive oil
  • Add onions, carrot, bell pepper, poblano pepper and saute for 2-3 minutes
  • Add garlic and ginger, saute for 1 minute
  • Add potatoes and frozen peas – saute for 5 minutes
  • Add curry powder, salt, chili flakes and pepper – saute for 2 minutes
  • Add tomatoes, tomato paste and beans – stir to combine
  • Increase heat to low-medium and add water, stirring to combine
  • Cover with a lid and allow to simmer (not boil) for 20 minutes, stirring occasionally
  • Remove lid after 20 minutes and add mushrooms
  • At the same time, ladle out a few spoonfuls of broth into a separate bowl
  • Cover the soup once more and allow to continue cooking on low-medium heat, for 10-15 more minutes (until veggies can be pierced with a fork)
  • Into the warm broth ladled out, add miso paste and stir to combine – making sure the clumps are dissolved
  • Set miso mixture aside until the soup is ready
  • Remove the soup from heat and add lemon juice, miso mixture, chopped cilantro and raw turmeric – stir to combine
  • Serve warm with your favorite grain, we used brown rice!


I used this miso for the recipe.
 Once you remove your soup from the heat and are ready to add the red miso mixture, make sure the soup has cooled a smidge. The reason to add miso later in the recipe  is to retain its live properties; which can be killed when exposed to hot hot temperatures. I cool my soup for 5 minutes and then add all of the remaining ingredients. The same goes for vitamin c in the lemon juice. This is why i like to add it later in the recipe.
Store in  an airtight container in the fridge for 3-5 days or in the freezer for months.

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