Serves: 6
Prep time: 25 minutes
1 tbsp. light extra virgin olive oil
1 leek, finely sliced
5 garlic cloves, crushed
1 fresh red chilli, halved, deseeded and finely sliced
2.5cm fresh ginger, peeled and finely chopped
1 tsp turmeric powder
500ml homemade chicken or vegetable stock
2500ml water
100g red miso paste
juice of 1 lime
1tbs tamari
2 skinless chicken breasts, thinly sliced across or 400g of silken tofu, diced
250g small broccoli florets
2 handfuls of roughly chopped kale leaves
2 bok choy, leaves separated
6 fresh shiitake mushrooms, sliced
Salt and pepper
1 handful fresh coriander leaves, roughly chopped
1 handful beansprouts
2 large spring onions, finely sliced
To Serve:
Genius Joy-Full Artisan Seeded Cob
1. Let’s get cooking! In a large pan, heat the extra virgin olive oil over a medium heat. Add the leek, garlic, ginger and chilli and stir continuously for about 2 minutes. Mix in the turmeric powder and fry for 1 minute. The power of these ingredients and the healthy gut bacteria they provide is amazing!
2. Add the stock, water, miso paste, lime and tamari and bring to a gentle simmer. If you didn’t already know, miso is a fermented food and the health benefits are fantastic.
3. Now you can add in the chicken or tofu, broccoli florets and sliced mushrooms. If using chicken, perfectly poach for 5 minutes until the chicken is cooked through.
4. You can now pop in the kale and bok choy and simmer for 2 minutes before sprinkling in the fresh coriander, beansprouts and spring onions. The gut loves veggie variety so this is a great soup for keeping your gut smiling!
5. Give the broth a taste and season with salt and pepper if necessary (watch out as miso paste is naturally quite salty). When you’re happy with the flavour then ladle into bowls and enjoy.
6. Serve with Genius Joy-Full Artisan Seeded Cob for an extra fibre hit.
