Recipe: vegan, detoxing
Cook/prep time: 30 minutes Serves 4.
The flavor of this soup is so refreshing and clean. You’ll feel healthier right away!
Ingredients
1 tablespoon olive oil
1/3 cup red onion diced
1/3 cup chopped celery
1 cup peeled, chopped beet
1/2 cup chopped carrot
1 cup chopped asparagus (bases removed, tips left whole)
Some fresh scallions, chopped
Large handful flat-leaf fresh parsley, chopped
1 tablespoon minced ginger
5 cups water
3 tablespoons miso paste of choice
A little minced jalepeño or chile pepper (to taste)
Directions
1. Heat the oil in a large pot over medium-high heat. Add the onion and sauté for a few minutes until begins to brown. Add the celery and scallions and half the parsley and sauté for another minute.
2. Add the water, beet, carrot, ginger, jalepeno or chile pepper, and salt. Increase the heat to high, bring to a boil. Reduce the heat to medium/low, cover and simmer for 30 minutes.
3. While that cooks, remove a ladle of the hot water from the pot and place in a small bowl and dissolve miso paste in it. Add the dissolved miso to the soup pot. You can’t skip this step and just add the miso directly to the main pot of soup – it will clump and never fully incorporate.
4. Add the asparagus and cook for another 5 minutes. Remove from the heat when asparagus are bright green and still firm. Stir in remaining parsley. Place in bowls and serve warm.
Per serving:
Calories 104.19
Total Fat 4.51 g
Trans Fat 0 g
Saturated Fat 0.69 g
Polyunsaturated Fat 0.85 g
Monounsaturated Fat 2.7 g
Cholesterol 0 mg
Sodium 531.42 mg
Carbohydrates 13.15 g
Dietary Fiber 4 g
Sugar 5.5 g
Protein 3.79 g
Found on honestfare.com
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