Vegetable miso soup
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:
red and green bell pepper
turnip cabbage (kohlrabi)
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.
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!