Zucchini-Miso Soup

In Traditional Chinese Medicine (TCM), warming foods (both in temperature and in the food’s properties) are better for digestion over cold/raw foods like dairy, ice-cream, cold salads, sugar, or raw vegetables because cold/raw foods negatively affect the spleen organ in TCM.  These foods slow down digestion, may contribute to bloating and are known to add ‘dampness’ to the body in TCM. Yes, you guessed it - the spleen is one of the two organs responsible for digestion (the other is the stomach) in TCM. They need to function optimally to help optimize immune function.

We would all love to have a strong immune system right now with reducing our risk of catching any viruses and in the Winter/Spring to help reduce the chance of catching viruses and preventing allergies, respectively.

Foods that are generally warming in nature are turmeric, cinnamon, some other spices, soups, stews, warm salads, and orange coloured vegetables. For example, if you are eating a salad then tossing some cooked lentils or warm meat into it will warm the salad up.   Acupuncture is also great for supporting the TCM organs of digestion and your immune system. 

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Zucchini-Miso Soup

Serves 2-3

INGREDIENTS:

• 2 tbsp miso paste

• 2-3 cups hot water

• 1 yellow pepper

• ½ zucchini

• 2 stalks celery

• 1-2 tbsp grapeseed or avocado oil

• 1 tbsp minced garlic

• 1 tbsp minced ginger

• Sprinkle of Epicure 3-onion mix (if you don't have this, you can use onion powder or an onion salt seasoning mix)

• Basil to taste

• Thyme to taste

• Rosemary to taste

• 1/4 cup dairy-free milk alternative (I used Silk unsweetened coconut milk)

METHOD:

1. Dissolve the miso paste in the hot water

2. Cut the yellow pepper into small squares

3. Cut the zucchini, into quarters you can leave the skin on. I had zucchini spirals leftover so I used this

4. Cut the celery into small pieces.

5. Heat the oil in a pot. Add the ginger and garlic and let them sizzle for 30 seconds

6. Add the vegetables (yellow peppers, celery, and zucchini) and cook covered for 3-5 minutes

7. Add miso and hot water mixture, stir, cover and let it boil for approximately 30 minutes or until vegetables are all tender. You may need to add more water.

8. Take the soup off the heat and use an immersion blender to blend the soup. Once blended, return it to the heat.

9. Add dried rosemary, thyme and basil and the 3 onion mix (or onion powder) to taste.

10. Towards the end of cooking, just before serving, add the almond milk and give it a stir.

11. You can have this soup on its own; Add some cooked rice; or have it with a warm piece of baguette.