This soup is delicious, alkalising and ever so simple to make plus, with the addition of the unpastuerised paste at the end, the soup includes beneficial bacteria.
- 1 medium onion, roughly chopped
- 1 tbsp ghee or extra virgin coconut oil
- 1 clove garlic (or two if not very strong), finely chopped
- 1 large head of broccoli, roughly chopped
- 3 cups Cauliflower florets
- 3 medium/large zucchinis, roughly chopped
- 1.5L filtered water
- 1 small bunch flat leaf Kale (two big handfuls when chopped) (stalks removed), well chopped
- 2 heaped tbsp of unpastuerised miso paste – I use Muso Unpastuerised Brown Rice Miso Paste
- Juice 1 ½ medium lemons
- Pinch cayenne pepper
- 1 tbsp tamari
- Salt and pepper to taste
- On a low heat, gently fry onions in ghee or coconut oil until soft (approx 5-10 mins).
- Add garlic, broccoli, cauliflower, zucchini and filtered water. Cover and simmer on a medium heat for 10 mins. Add in the kale then turn off the heat.
- Once the kale has wilted, blend till smooth (using a hand held stick blender). After a minute or so of blending, add the miso and blend till combined.
- Season with salt, pepper and lemon juice and serve immediately.
Note: To maintain the beneficial bacteria found in the unpastuerised miso paste, allow the soup to cool a little before adding the miso in.
This recipe was provided by our wonderful chef Angie, you can find more of her wonderful recipes at:
And if you would like to try some of her yummy food book into a relaxation retreat at billabong retreat and enjoy her lovely organic delicious meals.