Miso Veggie Detox Soup
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free
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This spicy and flavourful veggie-packed broth is bursting with good-for-you ingredients. I like to eat two bowls of this a day when I’m trying to get more veggies in my diet after a period of indulgence. The best part about this soup is that you can change up the vegetables depending on what you have in your fridge (broccoli or cauliflower would be nice “swap-ins”). It’s super versatile! Just try to keep the added veggies to about 9 chopped cups or so.
Yield
8 cups (2 litres)
Prep Time
15 Minutes
Cook time
25 Minutes
Total Time
40 Minutes
Ingredients:
- 2 tablespoons (30 mL) extra-virgin olive oil
- 2 cups (280 g) diced onion
- 3 to 4 medium garlic cloves, minced
- 2 medium celery stalks, diced (about 3/4 cup/85 g)
- 1 small sweet potato, peeled and chopped (about 2 cups/270 g)
- 1 large yellow or red potato, chopped (about 1 1/2 cups/205 g)
- 2 small zucchini, diced (about 2 cups/220 g)
- 1 red or orange bell pepper, seeded and diced (about 1 heaping cup)
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup (60 mL) tomato paste
- 5 1/2 cups (1.375 L) low-sodium veggie broth
- Fine sea salt, to taste (I use 1 teaspoon)
- Freshly ground black pepper, to taste
- 1 bunch chard, stemmed and chopped into bite-size pieces
- 2 tablespoons (30 mL) chickpea miso*
Directions:
- To a large pot, add the oil, onion, and garlic. Stir to combine and sauté over medium heat for 3 to 5 minutes, until the onion is translucent.
- Now add the chopped celery, sweet potato, potato, zucchini, and pepper, one by one. Stir to combine, and sauté for a few minutes.
- Stir in the seasonings (turmeric, fresh ginger, cumin, paprika, and cayenne). Cook for a minute longer.
- Stir in the tomato paste, and add the broth, half the salt, and pepper. Increase heat to high and bring the soup to a boil. Reduce heat to medium and simmer uncovered for 20 to 30 minutes, until the potatoes are fork-tender.
- Remove from heat and stir in the chard until wilted.
- Add a ladleful of soup into a bowl and whisk in the miso until it’s fully incorporated. Pour the mixture back into the pot of soup and stir well. Taste and add the rest of the salt, if desired. If you’d like a pop of added brightness, you can add a small squeeze of lemon or white wine vinegar to taste.
- This soup will keep in a jar or airtight container in the fridge for up to 5 days, or you can freeze it for 1 to 2 months.
* If you don’t have any chickpea miso, feel free to swap it for another light-tasting miso and add it to taste. Make sure your miso is soy-free if necessary.
If you’d like to add a protein-boost, feel free to add beans or lentils of your choice.