Bean and Roasted Root Vegetable Soup

Serves 6

Ingredients:
- 1 leek, trimmed and cut into 1/2cm slices.

- 3 cups root vegetables (such as carrots, turnips, daikon, parsnips) cut into 1/2cm slices

- 3 garlic cloves

- 3 table spoons olive oil

- Salt and fresh chopped ginger

- 1/2 cup cooked beans (such as adzuki, kidney or navy)

- 4 teaspoons un-pasteurised miso paste

- Wakame seaweed flakes

- Lemon

- Fresh shallots to garnish

Directions:

Preheat the oven 250C.

Place the leek, root vegetables, ginger and garlic in a roasting pan. Toss with the olive oil and season with salt. Add very little of water, cover with a lid and roast the vegetables for 25 to 30 minutes, or until they are deep golden brown. 

Transfer vegetables to a pot, cover with water, add the beans and seaweed flakes, bring to a boil and simmer for 10 minutes.

Meanwhile, remove 1/2 cup of liquid from the pot, dissolve miso paste in the liquid and return to the pot. Heat without boiling for additional 2 - 3 minutes. Turn off the heat and let it sit for 5 minutes.

Garnish with shallots and server with slice of fresh lemon.

Creamy Broccoli Soup

Serves 4

Ingredients:
1 bunch broccoli, 5 cups water, 1 small onion, 2 cloves garlic, 2 tablespoons un-pasterized rice  miso paste, 1 cup cooked brown rice, lemon rind and fresh coriander to garnish.

Directions:

Wash broccoli and separate stems from florets. Chop onion.

In a pot, bring water to boil. Add broccoli stems and onion. Mince the garlic and add to the pot. Reduce heat and simmer for 15 minutes.

Add brown rice and put soup in the blender and blend. When it is smooth, return to the pot.

Add broccoli florets and cook 10 more minutes.

Meanwhile, reduce 1/2 cup of liquid from the pot, dissolve miso paste in the liquid, and return to the pot. Without boiling, cook for another 2 - 3 minutes. Turn off the heat and let it sit for 5 minutes before serving. 

Garnish with lemon rind and fresh coriander.

TIP: For extra flavour, saute vegetables before cooking.

Carrot and Ginger Soup

Serves 4

Ingredients:
6 carrots, 1 medium onion, pinch sea salt, 4 cups water, fresh ginger, fresh parsley or coriander to garnish

Directions:

Wash, peel and cut carrots and onion into chunks. Place vegetables and salt in a pot. Add water, bring to a boil and cover with a lid.

Simmer on low heat for 25 minutes.

Transfer soup into blender, adding water if necessary to achieve desired consistency.

When blending is done, squeeze juice from grated ginger and add to soup.

Garnish with parsley and enjoy!

TIP: For extra flavour, saute vegetables before cooking.