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‘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

Ingredients

  • 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

Instructions

  • 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!

Notes

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.