Vegetable miso soup

Vegetable miso soup

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Today was a beautiful sunny Sunday here, so after having a wonderful fruity breakfast, we took a long stroll in the winter sun.
If you care for my breakfast, this is it:

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Now for my soup. I cooked soup because my tummy hurt really bad after we’ve been eating out for lunch. It seems, I can’t take much food that is not cooked as I’m used to anymore… We have been thinking and came to the conclusion, that a light homemade dish would be great for tonight.
I gathered loads of vegetables and chopped them. These veggies (and of course all other ingredients) were:
mushrooms
red and green bell pepper
spiralized carrots
bamboo
green onions
red onions
radish
horseradish
baby spinach
broccoli
turnip cabbage (kohlrabi)
garlic
salt
pepper
parsley
coconut oil
sesame seeds
water
Some recipes request fish sauce, broth and tofu, i.e., but I have to admit: I greatly dislike all seafood and I am also not a big fan of soy products. I only use soy milk if I run out of almond milk… But that’s just me, maybe you would also like too add fish sauce and tofu. Also, I don’t like using broths because I barely ever find all actual ingredients out – I don’t like eating processed foods, so I rather spice up the dishes myself.

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I put coconut oil and radish in a big pan, added all veggies and poured water over it until everything was covered. After that, I added the herbs and spices (parsley, salt, pepper, garlic, sesame seeds) and let the soup simmer for about 7 minutes. This way, I keep the veggies crisp.
What a wonderful soup for cold winter days!

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