Nourishing, green and delicious? It's true! This soup makes it possible with its warming blend of vegies and hint of miso to aid digestion. Easy to prepare and one all the family will enjoy.
Grate zucchini, slice onions and mushrooms and dice parsley. Heat wok.
Saute zucchini in 1/2 tablespoon of olive oil. Add 1 cup of water, cover and simmer for 10 minutes. In a saucepan add the rest of the oil and saute onions. When transparent add the mushrooms and parsley, lower heat and add 2 cups water to almost cover vegetables. Place a lid on top and simmer for 10 minutes.
Blend zucchini; add to the cooked vegetables. Cover with the remaining water and bring to a boil. Season with salt and simmer a further 5 minutes. Mix miso with a little soup broth to form a paste. Add back to soup and let stand for 2-3 minutes. Serve with fresh dill garnish.
Makes 6 servings
| Prep Time: | 15 mins |
| Cooking Time: | 40 mins |
| Ready in: | 55 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 241 kj |
| Calories | 58 kcal |
| Fat | 3.5 g |
| Saturated Fat | 0.5 g |
| Total Carbohydrate | 4.2 g |
| Total Protein | 1.8 g |
| Fibre | 1.8 g |
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