MISO GINGER AND VEGGIE SOUP

Servings: 4

Preparation time: 10 minutes

Cooking time: 30 minutes 

Ingredients: 

1 large sweet potato

1/2 medium pumpkin

3 cups chicken bone broth1 onion 

2 garlic cloves

1 large thumb of ginger grated finely

1 tbsp miso

1 tbsp olive oil salt and pepper to taste


  1. To begin, chop the sweet potato and pumpkin into equally sized small chunks.

  2. Set these aside and finely dice the onion and garlic.

  3. In a large pot over a medium heat, add the olive oil and then add in the onion and garlic.

  4. Allow these to cook for a few minutes, stirring occasionally, then add in the remaining vegetables, ginger and miso.

  5. Give this a good stir, then pour in your bone broth.

  6. Bring this to a boil, and then reduce to a gentle simmer until all vegetables are soft.

  7. Add to a blender and blend until smooth.

  8. Season to your liking with salt and pepper. Serve with sliced spring onions and crunchy roasted chickpeas.

Rima Alijew