Tis’ the season of sweets and treats! Without fail every year, the Summer fruit and vegetable frenzy always flutters into the brisk, rich aroma of Autumn, which drives us giddy with baking! With open arms we greet pumpkins and apples with their faithful posse: cinnamon, nutmeg, clove, allspice and ginger, and sugar. I’m guilty as can be, which is why I’m waiting until Halloween countdown to release a one-week Pumpkin special! For now, warm up with this decadent broth (your fellow diners will have no clue that this soup is loaded with cleansing powers).
- Olive oil - 2 tablespoons
- Onion - 1 cup, chopped
- Carrots - 1/2 cup, chopped
- Garlic - 1 tablespoon
- Ginger - 1 teaspoon
- Water - 5 cups
- Zucchini - 1 cup thin half-wheel slices
- Radish - 1 cup thin half-wheel slices
- White miso - 3 tablespoons
- Fish sauce (optional) - 1/4 teaspoon
- Soy sauce - 1 teaspoon
- Parsley leaves - 1 cup, coarsely chopped
- In a medium soup pot, heat the olive oil.
- Add the onions and carrots and saute until the onions are translucent.
- Add the garlic and ginger and stir until the garlic turns golden brown.
- Add the water and bring it to a boil. Once boiling reduce the soup to a simmer.
- Once simmering, add the zucchini and radish slices. Stir gently.
- Add the miso and stir until it dissolves.
- Add the fish sauce and soy sauce. Cover the soup with a lid and simmer for about 15 minutes.
- Remove the soup from the stovetop and add the parsley, stirring gently until it wilts.