Superfood Summer Soup

by Elysian Magazine

With almost every ingredient offering up rich nutritional benefits, and fresh deliciousness packed in every morsel, this summer soup delivers on its promising name.

The garlic and onion help reset the gut and serve as a prebiotic. The ginger and turmeric naturally boost the immune system and reduce inflammation. Extremely nutrient rich, this soup will leave you feeling stronger and wanting more, Haley says.

1 tbsp olive oil
1 chopped sweet onion
1 cup chopped celery
1 cup chopped carrots
¼ cup fresh grated ginger,
2 tablespoons fresh grated turmeric
2 tablespoons chopped or minced garlic, 2 to 4 cloves or to taste
1 tsp salt
2 tsp freshly cracked pepper — essential for magnifying the benefits of the turmeric
3–4 tbsp fresh chopped basil
1/2 tsp cayenne pepper, or to taste
2–3 cups chopped mushrooms — you may prefer a mix of shitake and portabella
1/2 large head chopped green cabbage
2 cans rinsed & drained cannellini beans
2 tsp of Vegetable Better than Bouillon paste, blended with filtered water before mixing in
4 tsp of Miso Master white miso paste, blended with filtered water before mixing in — consider low-sodium miso if that better meets your dietary needs.
2 cups chopped spinach
2 cups chopped kale
2–3 tbsp fresh lemon juice, or to taste

Topping the soup with avocado and microgreens adds even more power to this tasty soup. Other optional toppings to consider would be sprouts, nutritional yeast, more fresh basil, and/or Sriracha.

1. In a large Dutch oven or pot, place the oil in the pot over medium high heat. Sautée the onions, carrots, and celery, 3–5 minutes, stirring every so often.
2. Next, add the ginger, turmeric, garlic, salt, cracked pepper, basil and cayenne pepper, 2–3 minutes and stir.
3. Add the mushrooms and cabbage, stir bottom to top, 5–8 minutes. In the meantime, place bouillon paste in a high-speed blender and fill with filtered water. Blend, pour into the pot and stir in.
4. Next, add the miso paste to the blender and fill with filtered water. Blend, pour into the pot and stir in. Add the cannellini beans to the pot and stir. Let simmer for 5 minutes.
5. Add in the spinach, kale, and lemon juice, and stir. Taste, then decide whether more liquid is needed, and whether water or broth will better suit your taste.

Like many soups, this one tastes better after it sits.

Recipe by Haley Williams

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