Currently, we’re in the mood for a warm meal. We want to curl up in our giant sweaters, while our fireplace is burning with a glass of red wine, but we can’t put our finger on what could possibly satisfy this craving. Whenever we want to replace a dish with a healthy alternative, we call upon Jacqueline Alwill and Brittany Darling. They know exactly what could curb our hankering. As our resident nutrition experts, they always know how to satisfy our cravings for food that is usually difficult to replicate in a nutritious version. This week, they gave us a delectable, mouth-watering recipe for gluten-free, dairy free, vegan miso carrot corn and sweet potato soup. Keep reading below to see if you can make the immune-boosting meal for yourselves! Jacqueline Alwill is an accredited nutritionist, author and mum, and Brittany Darling, is an accredited nutritionist/herbalist. You can find Jacqueline online at thebrownpaperbag.com.au.
Immune Boosting Miso Carrot Corn And Sweet Potato Soup
Gluten free, dairy Free, vegan
2 Tablespoons extra virgin olive or coconut oil
1 Brown onion, peeled and roughly chopped
3 Cloves garlic, peeled and roughly chopped
2 Teaspoons finely chopped fresh ginger
3 Tablespoons miso paste
630g Carrots, roughly chopped
320g (Approx. 1 medium) Sweet potato, peeled and roughly chopped
250g Corn Kernels (Approx. 3 corns)
500ml Vegetable broth or stock
Sea salt and black pepper
Heat oil in a large saucepan, add onion, ginger and garlic and sauté 3-4 minutes.
Add miso paste, carrots, sweet potato, corn, broth or stock, water and season with sea salt and black pepper, cover and bring to boil, then reduce heat to simmer for 30-40 minutes.
Once veggies are tender, blend until smooth.
Serve with crushed walnuts, sesame seeds and coriander (if desired).