For “Healthy January” I made this simple and clean winter soup. I’m calling it “Detox Miso Soup” because it’s loaded with fresh vegetables and includes miso, which is good for gut health! You can add more miso to enrich the flavor, or even a little coconut aminos…I chose a very clean flavor with a bit of sriracha for some of that heat I love. You can find miso at more health food stores. I got mine on Amazon for $11. It seems like a lot but it lasts for a long time, especially if you store it in the fridge. Keep in mind, you are only using a few tablespoons at a time!
This is a perfect recipe for when you have a bunch of leftover vegetables and no clue how to use them. I don’t know about you, but I always feel so guilty when I throw out anything fresh. I’m always proud of myself when I’m able to plan a bunch of meals around fresh produce I have.
You can use almost any vegetable for this recipe. You just want to make sure the vegetable you use can be cooked for the 3 hours, something like peas or kale you would want to add during the last 30 minutes or so. There are so many different vegetables you can use for this: sweet potatoes, butternut squash, eggplant, zucchini, mushroom, bok shoy, kale… you name it! This is also a good time to use up some of those frozen or canned vegetables you have. Remember, canned vegetables are better than no vegetables!
Detox Miso Soup
Ingredients
Instructions
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Chop vegetables and place in crockpot with seasoning.
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Put the miso paste, agave, 1/2 of the sriracha and a little broth into a bowl. Whisk until the miso paste is dissolved. Pour into crockpot.
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Pour the rest of the broth into the crockpot and stir.
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Cook on high for 3 hours.
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Taste test the spice and add the rest of the sriracha, if desired. Check the veggies and ENJOY! Garnish with lime juice or eat as is.