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 8

1 red onion chopped
2 cloves garlic
1/4 - 1/2 tsp sambal oelek
3 cm ginger, grated
2 x 250g rainbow salad or 500g of grated beetroot, carrot and broccoli stems
8 cups vegetable stock
2 x 400g tin of lentils, well rinsed
2 x 400g tin of chickpeas, well rinsed
1/3 cup white miso (2 tsp per serve)
Parsley
Lemon
2 cups rice noodles

Cook rice noodles as per packet directions.

Heat a large saucepan over high heat, spray with oil spray 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, chickpeas and return to a simmer.

Remove from heat, stir in miso and serve.

To serve place rice noodles in a bowl and add soup, a squeeze of lemon and some parsley.