Serves 3-4

Ingredients:

  • 1 T coconut oil
  • 2 cloves garlic, chopped
  • 1 piece of fresh ginger, peeled and chopped
  • 1 piece of fresh turmeric, peeled and chopped
  • 4-6 carrots, chopped
  • 1 large yellow onions, chopped
  • 2 stalks celery, chopped
  • 4 cups water
  • 1 green apple, peeled and chopped
  • 2 T miso
  • 2 t cinnamon
  • Dash of nutmeg to swirl in before serving
  • Pumpkin seeds to top in each bowl

Optional: you can garnish the soup with chopped veggies or apple or parsley if desired
SAUTE VEGETABLES. In a large pot, add oil. Once oil is warmed, add garlic, onions, ginger, turmeric, carrots and celery and sauté until soft and fragrant, about 5 minutes.

Directions:

SIMMER UNTIL SOFTENED. Add water, apple, and cinnamon, and bring to a boil. Lower heat and let simmer for 10-15 minutes. Remove from heat.

*BLEND THE SOUP. Pour soup into a blender and blend until smooth.
(*or use an immersion blender in the pot)

MIX IN THE MISO. Add ½ cup pureed soup back into the pot and add the miso. Mix until the miso is dissolved. Add the remaining soup back into the pot and simmer for 2 or 3 minutes (miso should not be boiled because it will kill the beneficial bacteria). Remove from heat, add dash of nutmeg and ladel into bowls. Sprinkle pumpkin seeds on top before serving.

Debbie Janoff, CINHC
Wholey Fit Nutrition, LLC
www.wholeyfitnutrition.com
info@wholeyfitnutrition.com

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