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Spicy Miso Rainbow Soup

2 quarts water

3- Tbsp. coconut oil

½ red onion, slivered

½ golden beet, diced

3 skinny carrots, slivered

½ potato, slivered

1 cup cut green beans, cut

2 cups firm, organic tofu, cubed

1 cup red cabbage, slivered

1 small yellow or green zucchini, slivered

2- tsp. salt

2 - 3 Tbsp. tamari

¼- cup. miso paste

1/4 cup lemon or lime juice

¼ cup chopped parsley

½ tsp. ginger powder

1 cup coconut milk

1 Tbsp. juice from a jar of hot pickled jalapeno’s or (½ tsp. yuzu paste or 1 tsp. chili flakes)

In a large soup pot on medium heat add:

Coconut oil, onion, potato, carrot, beet, green beans, cabbage and zucchini. Saute until onions and veggies are softened, about 5 minutes.

Add water, coconut milk, lime juice, salt, tamari, ginger powder, and spice.

Bring to a boil for 20 minutes or until tender enough to pierce easily with a fork.

Add tofu, parsley and miso paste.

Turn off heat.

Serve hot.

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