Gut-Healing Miso & Ginger Vegetable Broth

Ingredients:

• 720ml (3 cups) vegetable broth
• 1 medium sweet potato, peeled and cut into small cubes
• 1 medium zucchini, diced
• 2 large handfuls of spinach — about 60g (2 cups)
• 2 cm (1 inch) piece of fresh ginger, peeled and finely grated
• 2 cloves garlic, minced
• 1 tablespoon extra virgin olive oil
  
• 2 tablespoons white or yellow miso paste
• 1 tablespoon tamari
  
• 1 teaspoon rice vinegar
  
• Juice of ½ lemon
  
• 1 tablespoon sauerkraut per bowl, for serving
• 1 teaspoon sesame seeds
  
• Fresh coriander or parsley (optional)

Method:

1. Heat the olive oil in a saucepan over medium heat. Add the ginger and garlic and cook for about 1 minute until fragrant. 
2. Pour in the vegetable broth and tamari. 
3. Add the sweet potato cubes and bring to a gentle simmer. Cook for 10 minutes until the sweet potato is just tender. 
4. Add the zucchini and cook for another 3-4 minutes. Stir in the spinach until just wilted. Remove from heat. 
5. Ladle a small amount of warm broth into a separate bowl, add the miso paste, and whisk until fully dissolved. Pour the miso mixture back into the pot and stir gently. 
6. Stir in the rice vinegar and lemon juice. 
7. Ladle into bowls and top each with a tablespoon of sauerkraut, a sprinkle of sesame seeds, and fresh herbs if using.

Notes: Adding the miso after removing it from heat is essential — boiling destroys the live probiotic cultures that make miso so beneficial for your microbiome.

Nutritional Breakdown Per Serving (serves 2):

*Note: Nutritional values are approximate and may vary based on specific brands, vegetable sizes, and preparation methods used. Sodium content will vary depending on the vegetable broth, tamari, and miso paste brands used. Choose reduced-sodium options if monitoring salt intake.

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