Immunity Boost Soup

Immunity Boost Soup
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NUTRITIONAL INFORMATION (per serve)
ENERGY
921kj
CARBS
33.6g
CALORIES
220cal
SUGARS
3.6g
PROTEIN
12.9g
FIBRE
8.7g
FAT
3.7g
SAT. FAT
0.7g

Only add the miso as you are about to serve. (ie. 2 tsp per serve). Never boil it or you will destroy the beneficial bacteria and change the flavour.

You can freeze this soup, without the miso. Add it when serving.

SERVES 4

250g rice noodles
Olive oil spray
1 red onion, chopped
2 garlic cloves, chopped
¼ tsp sambal oelek (minced chilli)
6g ginger, grated
250g rainbow salad or 250g grated beetroot, carrot & broccoli stems
4 cups vegetable stock
400g tin lentils, well rinsed
400g tin chickpeas, well rinsed
2 tbs white miso (2 tsp per serve)
1 1emon
2 tbs parsley, chopped

Cook rice noodles as per packet directions. 

Heat a large saucepan over high heat, spray with oil and cook onion, garlic, chilli and ginger for a few minutes. 
Add mixed vegetables and cook for about 5 minutes. 
Add stock, bring to a simmer and continue to cook for 10 minutes. 
Add lentils and chickpeas, return to a simmer, then remove from heat.

To serve, divide rice noodles between bowls. Add 2 tsp miso (per serve) to hot soup and veggie mix, then pour over noodles.

Add a squeeze of lemon and some parsley.


 

 

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