A new soup recipe to add nutrients and warmth to your winter dietMake the most out of the winter months by cooking a soup that is nutritious and delicious. Concentrated chicken stock (aka bone broth) is full of protein, collagen and glycine. Glycine, the smallest amino acid, builds muscle, boosts brain health and is great for your ligament and joint health. The addition of miso, a fermented bean paste, adds a layer of unique flavor as well as some healthy probiotics. If possible, add a teaspoon or so of seaweed flakes, seaweed flakes have a large dose of iodine which is terrific for thyroid health. Grated carrots and sliced green onions (as opposed to diced yellow onions and carrots) can speed up cooking time.
- Gluten Free
- 8 quart pot
- 2 carrots, grated
- 1 bunch of green onions, thinly sliced
- 2 tbsp olive oil
- 1 tbsp tomato paste
- ½ cup water
- 2 tbsp chickpea miso paste
- 1 tsp seaweed flakes, such as dulse, optional
- 1 head of green kale, stems removed and leaves sliced into 1/3 inch ribbons
- 1 medium zucchini, sliced into quarters lengthwise and then sliced into ¼ inch pieces
- 1 clove garlic, finely chopped or 2 tsp minced garlic
- 6 cups chicken bone broth or rich chicken stock
- Small sprig rosemary (optional)
- ½ tsp dried thyme
- 2 tsp sea salt and 1 tsp black pepper
- 1 tsp apple cider or sherry vinegar
- 2-3 drops of hot sauce, optional
- In a large 8 quart pot, add carrots, green onion and olive oil. Saute over high heat for 2 minutes, or until slightly softened. Add tomato paste and cook for one more minute. Add water and miso paste and reduce heat down to low. Cook another 5 minutes or until carrots are soft.
- Add remaining ingredients and bring to boil. Reduce heat and simmer another 20 minutes.
- Adjust flavor with salt and pepper if necessary.