Miso Cream Soup

Miso Cream Soup

If you've taken the Oz digestion quiz, created with the help of gastroenterologist Dr. Roshini Raj and integrative medicine practitioner, Dr. Chiti Parikh, and found that you fall under the "slow digestion" umbrella, this recipe can help alleviate your discomfort. Made with fiber-rich beans to keep you regular and probiotic-packed miso, eating this soup is the first step towards improved gut health and regular bowel movements.

Recommended

1 tbsp olive oil
1 lb string beans
5 celery stalks, roughly chopped
1 tsp salt
freshly ground pepper
1 tsp ground fennel seeds
8 cups roughly chopped kale leaves
1 15 oz can white beans, drained and rinsed
3 cups water
1 tbsp apple cider vinegar
3 tbsp organic miso

1. In a large pot warm the oil and cook the string beans and celery for about 5 minutes. Stir in the salt,  pepper, ground fennel, kale, beans, and water bring to a boil, lower heat, cover and simmer for 15 minutes.

 

2. Transfer to a blender - you will need to do this in batches or use an immersion blender.

 

3. Add the apple cider vinegar and miso and puree until smooth.

 

4. Serve hot or room temperature. 

 
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