A soulful winter warmer this one is sure to win over the crowds. Miso is a paste made from soybeans, sea salt and koji (steamed rice mould starter), that is mixed with rice, barley or other grains an allowed to ferment for up to 3 years. This produces an enzyme rich food which supports your entire body.
Know your nutrients
High quality miso contains all essential amino acids making it a complete protein. It stimulates the digestive fluids in your stomach and restores beneficial probiotics in your intestines. It's an amazing source of B12 and is even thought to remove heavy metals from the body making it the king of detox.
Square One Miso Vegetable and Chickpea Soup
- 2 x courgette
- 3 x carrots
- 1/2 broccoli head
- 1/2 cauliflower head
- 3 tablespoons organic miso paste
- 1 can organic chickpeas (or 400g pre-soaked chickpeas)
- 1 x bok choy
Throw in any other vegetables you may have as well. For an extra thick soup add 1 x sweet potato.
Chop up all your vegetables and place in large saucepan and soften over a med heat for 5 - 7 minutes, or until vegetables are semi-soft.
Add Miso paste to heated mix and stir for a further 2 minutes.
Pour into a blender, or use whiz stick to blend everything up into a pulp, then add chickpeas.
Return to pan and warm through. Garnish with extra broccoli steams and a little chilli. Devour.