Quick and Easy Soup for Fall

  I am currently taking a wonderful Five Element Nutrition course    with Matthew Jones.  I realized that I would benefit from eating more cooked foods (to help support my kidney which is a little on the cold side from a Chinese Medicine perspectice). I often don’t have very much time at lunch, and tend to eat a lot of salads, which are healthy in many ways, but too many of them can cool down what is sometimes referred to as the “digestive fire”.

This recipe uses Miso, which is a great source of probiotics.

I came up with this very easy, quick and delicious soup recipe which is perfect this time of year when we all can benefit from more warming foods that are easy to digest.


2-3 cups of  water

1-2 tbl miso paste

2 tbl walnut butter

1-2 tsp tamari

1 carrot cut in half lengthwise and thinly sliced

1 potato cut in half lengthwise and thinly sliced

1 large handful of chopped greens (chard)

bring water to a boil, stir in all ingredients except the greens and the miso. When carrot and potato are soft, add the greens. Simmer for a few a 2-3 minutes to soften greens and remove from heat. Stir in the miso before serving (avoid boiling the miso, as it will remove its probiotic qualities)

Makes two servings.

For more information on the benefits of probiotics, read this piece written by Sara Remick, a wonderful holistic health coach who’s been writing this blog with me.


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