I’m not claiming magical healing properties here, just that I think this is fairly easy on the digestive system. It’s a light soup, and part of a light meal.
I’m not sure what to call it, so if you have any suggestions let me know.
Here’s how to make it.
Bring 6 cups of vegetable broth (or water with the appropriate amount of boullion) to a boil.
1 carrot thinly sliced (about 1/16 of an inch)
1 leek, white and light green section, sliced into 1/8 inch sections (put these slices in a bowl of water and swish, then let them sit while you get everything else ready, any remaining sand will fall to the bottom of the bowl)
2 large button mushrooms, cleaned and thinly sliced like the carrots
1 small garlic clove thinly sliced
Some chopped fresh dill if you happen to have any lying around
Simmer all of this for 10-15 min., until everything is soft.
Towards the end of the cooking time remove about 1/2 cup of the broth and dissolve 1/2 teaspoon of red miso in it.
Remove the soup from the heat, let cool for a few min. (it should still be quite hot), and add the miso mixture back in.
Serves 4 to 6.
I used some boullion cubes when making this, and they were just too fatty for my taste. I think next time I will use Bryanna Clark Grogan’s homemade broth recipe minus the sugar and protein powder. In fact when I reheated this soup I first skimmed any fat off the surface, it was much better. Be sure to re-heat it gently without boiling, due to the miso.
I served this with a salad, dressed with my Spicy Vinaigrette Dressing and toast.