Immune boosting miso carrot corn and sweet potato soup

Jacqueline Alwill

Brown Paper Nutrition

That time of year has arrived, sniffles, colds and a few lurgies lurking so it’s definitely soup season! I’ve incorporated miso and ginger into this supercharged soup. Ginger is a wonderful ingredient to support digestion and immunity whilst the fermented nature of miso also support immunity and the improves the uptake of nutrients in our digestive system. We’ve enjoyed some and popped a few serves in the freezer for the days when there’s not much in the fridge too.

 

IMMUNE BOOSTING MISO CARROT CORN AND SWEET POTATO SOUP 

Serves 4

Gluten free : Dairy Free : Vegan

2 tablespoons extra virgin olive or coconut oil

1 brown onion, peeled and roughly chopped

3 cloves garlic, peeled and roughly chopped

2 teaspoons finely chopped fresh ginger

3 tablespoons miso paste

630g carrots, roughly chopped

320g (approx 1 medium) sweet potato, peeled and roughly chopped

250g corn kernels (approx 3 corn)

500ml vegetable broth or stock

250ml water

sea salt and black pepper

To serve: sesame seeds, coriander, walnuts

Heat oil in a large saucepan, add onion, ginger and garlic and saute 3-4 minutes.

Add miso paste, carrots, sweet potato, corn, broth or stock, water and season with sea salt and black pepper, cover and bring to boil, then reduce heat to simmer for 30-40 minutes.

Once veggies are tender, blend until smooth.

Serve with crushed walnuts, sesame seeds and coriander (if desired).