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Ingredients
- 1-2 cups water or light vegetable stock (depending on how watery you like your soup)
- 1-2 stalk of celery
- 1/3 - 1/2 red capsicum
- 1/2 cup slice fennel
- 1-2 diced tomatoes
- 1 cup sliced mushrooms
- 1 diced zucchini
- 1-2 sliced brocoli florets
- 2-3 kale leaves, de stalked and sliced
- Fresh parsley, chives and rosemary - you can use whatever you have, this is what I had fresh.
- 1-2 eggs or 1/2 cup cooked beans or lentils if vegan
- Himalayan salt to taste
- Pinch of cayenne optional
- 1-3 tbs miso optional - very nice if you know you can cope with it.
Details
Servings 1
Adapted from karenluvslife.blogspot.com.au
Preparation
Step 1
Add all ingredients except the salt and miso to a medium pot on the stove and cook on a medium heat until the vegetable are nearly soft then add the egg/s, you can choose the let then poach in the centre or stir them through.
Turn of heat the add salt and miso. It' important not to boil these two as they both have great properties with will be destroyed at high temperatures.
Miso is fermented soybean paste and has a slight salty taste. Because of the fermentation is a probiotic good and it's this fermentation that to me, makes it ok to consume as I am not a believer in eating processed soy products. Tamari and traditionally made organic tempeh and tofu also come into this category although I will admit I'm a bit sceptical about them. With my hypothyroidism I've chosen not to consume either but you can do your own research to make your own decisions on those 2.
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