This is a wonderful soup for a rainy winter day, or any day for that matter – as it’s fresh and light but warming on the inside. Â The bonus is that it only takes about 10-15 minutes to make and requires just one pot! Â The vegetables can all be substituted for whatever’s in season and preferred.
Serves 3-4
- 2-3 Quarts Water
- 1 Sweet Potato (medium)
- 2 Carrots
- 1 C Broccoli Crowns
- 2 tsp Fresh Ginger (grated)
- 1 tsp Lemon Rind (grated)
- 1 tsp Crushed Red Chile Pepper (optional)
- 1 C Kale (chopped)
- 1 Lemon (juiced)
- 2 T Miso Paste (e.g. brown rice, yellow or red miso are all great)
- 1 T Apple Cider Vinegar
- 1 T Nama Shoyu (gluten free)
- 2 T Tahini
Chop sweet potato into approximately 1/2 inch squares, chop broccoli and dice carrots to similar size. Add water, sweet potato, carrots and ginger to large soup pot and bring to boil with lid on. Reduce heat to medium. Add broccoli, lemon rind, red pepper and kale and continue to cook for approximate 2-3 minutes with lid off.  Add chopped kale and stir well. Cook for additional 4-5 minutes (until noodles are tender).  Mix all remaining ingredients together in a small bowl. When vegetables are tender to your liking, turn heat off and add miso mix. Stir well.  Serve warm and garnish with any or all of the following: fresh cilantro, sprouts, roasted sesame seeds, and/or avocado slices.
Serve on its own or with brown rice. Also great with Ground Round Tempeh which adds some healthy protein.
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