Description
A nourishing vegan soup packed with protein and immune-boosting ingredients, perfect for cold and flu season.
Ingredients
Scale
- 2 pieces kombu, about 4 inches each or 15g
- 2 tablespoons gluten-free soy sauce
- 1 tablespoon mirin
- 8 oz pumpkin, diced
- 1 cup shiitake mushrooms, sliced
- 1 cup oyster mushrooms, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium carrot, chopped
- Half daikon radish, sliced
- 1 small bell pepper, chopped
- 2 cups broccoli florets
- 1 teaspoon thyme
- 2 teaspoons dried basil
- 2 bay leaves
- Salt and black pepper, to taste
- Spicy chili pepper or ginger, to taste (optional)
- 7 oz konjac or shirataki noodles, drained and rinsed
- 4 cups water
Instructions
- Chop pumpkin, mushrooms, onion, garlic, carrot, daikon radish, and bell pepper.
- Add all chopped vegetables to a large pot with water and remaining ingredients except for the broccoli and bell pepper.
- Bring the pot to a boil, then lower the heat and let it simmer for 20 minutes, letting all the flavors meld together.
- Stir in the broccoli and bell pepper in the last 5 minutes of cooking for a fresh crunch.
- Remove from heat and serve piping hot.
Notes
Always taste before serving! Adjust the salt and pepper as necessary to ensure every bite is enjoyable. For a creamy texture, blend half the soup and stir it back in.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 0mg