Nothing warms the body and soul quite like a bowl of soup! And this vegetable soup recipe is extra special because it packs a fantastic punch in the gut health department. We’ve got miso in the house yo! A wonderful Japanese seasoning that goes with soup like brown on rice (yea, that’s right… I’m co-opting the white on rice saying and fixing it, because brown rice is where the nutritional goodness is at!)
So if you need to warm up, or just want a wonderful hearty meal that’s full of wonderful veggies and ready to give your gut health a little extra love check out this awesome recipe:
Why You Should Add Miso To Your Veggie Soup
Miso is a fantastic way to take your meal to the next level! This fermented paste, usually made from soybeans, is packed full of gut healthy bacteria that supports your digestive and immune health.
I like to think of fermented foods as a forgotten food group. Because I’m all about that healthy microbiome baby! And you should be too – your microbiome is kind of a big deal.
The bacteria making up your incredible microbiome outnumbers your human cells 10 to 1. Shocking, I know! Even more fascinating – we love to think of our genes as the dictators of who we are… but bacteria may play a larger role. You have approximately 20 000 human genes in that awesome body of yours, but you also have 2-20 million microbial genes! Isn’t that bonkers?! (source)
Bacteria help us to digest our food, play a role in our immune function, help to stave off disease and may even affect our behaviour. It’s important that we work to protect and feed our microbiome daily. And fermented foods, like miso, can do just that. Learn about other fantastic fermented foods right here.
I love to add two tablespoons of Tradition Miso to homemade broth (it really gives this vegetable soup recipe some extra pizzazz!) But this paste is good for so much more (this Sweet and Sour Miso Veggie Stir Fry is amazing). It’s something every healthy foodie should keep stocked in their fridge!
What If You’re Soy Free
I tend to limit my soy intake because I have Graves Disease and I’m sure I’m not alone. My personal concern is the fact that the isoflavones in soy can have an affect on thyroid function. They interfere with TPO (thyroid peroxidase), an enzyme that helps iodine in it’s quest to assist with thyroid hormone production. And soy isoflavones also pull a double whammy and affect iodine uptake (source). And I’m all about protecting my thyroid from any unnecessary hardship.
If you have an iodine deficiency, digestive issues, liver problems or autoimmune thyroid diseases like Graves Disease or Hashimotos, soy can spell trouble; it’s best to be cautious.
Thankfully fermenting soy makes it even more digestible and increases nutrient absorption, but that doesn’t mean it works well for everyone! Which is another reason why I adore Tradition Miso – they make a soy free chickpea miso that freaking rocks! It’s the miso version of having your cake and eating it too. Pretty exciting (or is that the food nerd in me talking?!) So don’t you worry if you’re soy free, this miso vegetable soup recipe is still for you <3.
Super Bonus – You Get To Make Your Own Broth
Maybe it’s just me, but there’s something pretty special about throwing a bunch of things in a pot, adding water and creating a delicious broth. If that isn’t magic, then I don’t know what is! Before I became the healthy foodie I am today I had no idea how to create my own broth, and I am still pretty excited whenever I have the chance to put one together.
Have you made broth from scratch before? If this is all new to you, don’t worry at all! It’s far easier than it seams. You’ve got this!
And You Get To Load Up On Veggies
This vegetable soup also offers a great opportunity to load up on veggies (it is in the name, after all). Any opportunity to plant up your plate is fantastic. These babies are so densely packed with all the nutrients your gorgeous bod needs.
Veggies are rich in the water soluble vitamins that your body can’t typically store as well as tons of wonderful fat soluble vitamins. They are one of the best sources of fiber, which plays an important role in helping that digestive tract of yours run smoothly. This means they also help to fill you up! And veggies have a unique abundance of phytonutrients and marvelous antioxidants, further supporting that precious body of yours.
That being said – the joy of a good soup is that you can make it your own! I’ve added the extra veggies I love to throw into the broth after it’s done, but you can feel free to change it up. I actually do fairly often too!
If you don’t like radishes, omit them and throw something else in (leeks make a great addition!) Not a fan of kale? Try some spinach… see what I mean? This beautiful meal is totally flexible to your tastes. Ready to give it a try?
Miso Vegetable Soup Recipe
Miso Vegetable Soup
The perfect, hearty Miso Vegetable Soup Recipe | Warm up, support your gut health and load up on veggies with this delicious vegan, gluten free soup.
For the Broth
- 3 Cloves Garlic Minced
- 2 Medium Onions Chopped
- 4 Medium Carrots Chopped
- 1 2 Inch Piece Ginger Minced
- 1 1 Inch Piece Turmeric Minced
- 3-4 Sprigs Lemongrass
- 2 Tbsp Dill
- 2 Tbsp Oregano
- 2 Generous Pinches Salt and Pepper
- 2 Heaping Tbsp Miso Paste Like Tradition Miso
- 12 - 14 Cups Water
For the Soup
- 4 Radishes Chopped
- 1 Cup Crimini Mushrooms Diced
- 1/2 Cup Mixed Greens Like Organic Girl Super Greens Mix
- 1/2 Cup Kale Chopped
- 1 398 mL (14 fl. oz) Can Red Kidney Beans
- 1 Cup (Approximately) Brown Rice Noodles
- 1 Handfull Broccoli Sprouts
For the Broth
Chop all of your veggies and place them in a large pot with all of the remaining ingredients, except for the miso.
Fill the pot with cold water (approximately 12 to 14 Cups).
Bring to a boil and simmer over medium heat for an hour.
Remove from the heat, add the miso and stir well (I don't boil it, as it kills the gut healthy bacteria)
For the Soup
You already have some wonderful, cooked, chopped veggies in your broth, but you can add extra that you enjoy. I've listed my favourites in the ingredients list, but feel free to make it your own and adjust the quantities as desired.
Cook the noodles on the side as per the package instructions. I like to store them separately from the broth and add them only to my bowl as they break up and go soggy fairly quickly, ruining the broth in my opinion.
Drain and wash the beans before adding them to the broth
Prep the extra veggies and throw them in.
Serve in a bowl, add the noodles and enjoy!
Now it’s your turn – have you ever tried miso before? What veggies would you add to this miso vegetable soup recipe to make it your own? Let me know in the comments below!
Health and love,
Thought of the day: I am capable of creating amazing things.
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