October 13, 2015
Makes a great meal for lunch or dinner. Serves 6.
Add the stock, onions, carrots and squash and bring to a boil. Reduce heat to medium and cook for approx. 10 minutes.
Meanwhile, prepare the ginger juice by first grating the ginger and then squeezing the juice out of the grated fragments into a small dish. Dilute the miso in 1/4 cup of the soup broth. Add the ginger juice, broccoli and diluted miso to the saucepan and cook on low for a further 5 minutes. Be mindful not to boil the miso as this will destroy the beneficial enzymes. Then serve.
7 cups vegetable stock or water
1 cup sliced onions
1 cup peeled cubed butternut squash
1/2 cup sliced carrots
1/2 tbsp ginger juice
2 tbsp white miso
3/4 cup broccoli florets