Immune boosting vegetable miso buckwheat soup

Jacqueline Alwill

Brown Paper Nutrition

Soup season is one of my favourites (bar the cold weather that comes with it though – that’s the only catch!) because it’s incredibly easy to pack so many vegetables and nutrients into a meal without thinking too much about it  – my Immune Boosting Vege Miso Buckwheat Soup is case in point – enjoy and stay well my friends.

IMMUNE BOOSTING VEGETABLE MISO BUCKWHEAT SOUP 

Serves 4

Gluten free : Dairy Free : Vegan 

 

1 tablespoon (20ml) extra virgin olive oil

2 cloves garlic, peeled and finely sliced 

1 ½ tablespoons freshly grated ginger

1 medium (130g) carrot, diced

1 medium (600g) sweet potato, peeled and diced

2 cobs fresh corn, approximately 2 cups kernels

½ cup (10g) dried shiitake mushrooms 

½ cup buckwheat groats

1.5L vegetable stock

2 tablespoons white miso paste 

2 cups (260g) frozen soy beans (edamame)

2 asian shallots/spring onions, finely sliced lengthwise

Opt: hemp seeds and tamari almonds to serve

 

Heat a large stock pot over medium and add extra virgin olive oil, garlic and ginger and cook stirring for about 1-2 minutes. Add carrot and sweet potato, stir, cover and cook with the lid on for about 8 minutes, stirring frequently. Add corn, dried shiitake, buckwheat, stock and and additional 2 cups (500ml) water, bring to the boil, add miso paste then reduce heat to simmer for approximately 25-30 minutes. Stir in edamame and cook a further 5 minutes, then serve topped with asian shallots, hemp seeds and tamari almonds (if available).