I love soup weather. There is something about having a warm bowl of soup in a rainy day that I can’t simply get over.
To be honest, I wouldn’t say ‘No’ to a nicely cooked soup even in Summer. 

My mum taught me to love my veggies and I guess for me, a bowl of soup is one of the simplest and natural meal that you could put in your body.
I truly believe to the phrase ‘We are what we eat’ because the moment that I have started nourishing my body with wholefood, I have stop getting sick every three weeks.

I am big fan of minestrone soup (what a surprise you will say) but I also love creamy soups made with potatoes or cauliflower or broccoli. One of my favourite before finding out my intolerances was made with potatoes, leeks and onions.

This recipe is another classic reinvented to meet my tummy needs but also to nourish and strengthen my immunity over winter days. It’s rich, sweet, creamy and packed with vegetables and anti-inflammatory roots like fresh ginger.

Ginger is the most powerful root on earth. It helps with digestion, acid reflux, bloating and gas as well as been super effective in helping with inflammation. One of the best way to assume ginger is in the morning with some warm water, lemon and turmeric.

This nourishing soup packed with vitamins and antioxidants comes together in less than 45 minutes. Perfect for weekly dinners!

Anti-Inflammatory Ginger Miso Soup

SERVE: MAKES 4 PORTIONS

GLUTEN FREE, DAIRY FREE, VEGAN

Ingredients

2 fennels
2 brown onions
3 small peeled and boiled potatoes
1 garlic clove
1 tbsp grated fresh ginger root
2 tbsp miso paste
400ml coconut milk (tin)
Olive oil
Pinch Himalayan salt
Black pepper

Toppings
Sunflowers seeds
Hemp seeds
Olive oil
Coconut milk (tin)

Instructions

Preheat the oven to 180°C.

Wash and cut in slices fennels, onions and garlic and place on a baking tray with parchment paper. Sprinkle with olive oil, salt, pepper and bake for 30 minutes.

Use a blender to mix your cooked veggies with coconut milk, miso, potatoes and ginger.
Heat the soup in a pan for couple of minutes.

Serve warm with sunflowers seeds, hemp seeds, olive oil and coconut milk on top.

Notes

I prefer using coconut milk in tin because it’s cleaner than coconut milk in box.
Always check the ingredients on the packaging.