Preparation time: 20-40 min
1-2 tbs fresh ginger
1 broccoli (or cauliflower)
3 zucchini (or peas)
1-1,3 l vegetable stock / water
5 tbs thick coconut milk (or any other plant based cream)
3 tsp quality miso paste
handful of alfalfa sprouts
3 tsp unhulled hemp seeds
3 slices of avocado
Cut the leeks into rings, coarsely grate or chop the ginger, and cut the rest of the vegetables into medium sized pieces.
Water fry the leeks, add salt and after 2 minutes of frying, add fresh ginger. Then add broccoli or cauliflower and zucchini. Fry on medium heat until the vegetables soften and the colors are bright. Add vegetable stock or water, so that the vegetable is covered with liquid. Raise the heat and bring everything to a light boil. Let it simmer on low heat for 15 - 20 minutes to preserve the nutrients.
In the meantime, dissolve the miso paste with 3 tablespoons of lukewarm vegetable stock or water in a small cup to keep the enzymes and probiotics alive.
When the vegetables are cooked, pour the condensed soup into a blender, add coconut milk, season and blend until you get a desired thickness. Adapt the liquid and spices to your preferences.
Pour into soup cups, stir in the dissolved miso paste and sprinkle with alfalfa sprouts, diced avocado, and a teaspoon of hemp seeds, or other toppings you like. In Japan, different algae are almost indispensable in miso soup. Or you could just leave it smooth and creamy.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
A meal like this will give you quality omega 3 fatty acids and probiotics, for which your brain, joints, and gut will thank you.