So here I am, sitting in my little cottage contemplating winters cold and wondering how this huge snow storm that was supposed to rock the northeast completely skipped over me. The chilly weather is here but the white stuff is absent. I think that right about now I would like a storm of sunshine as opposed to snow. I miss not wearing shoes and daylight. That being said, I know we are on the upward swing towards spring but in the meantime I need to stay warm and what better way to do so than with some soup!

This soup is super easy and can be made with whatever vegetable that you have on hand. It is a great detox soup as well. I like to make a big batch and eat it for a week if I feel like I have had too many sweets or too much wine. It helps me feel nourished and lighter. Plus it can help you get ready for bathing suit weather - I know wishful thinking at this point.

Many people use a vegetable stock when making soup but I prefer to use miso since it has a rich flavor and has strong antioxidant properties. It has been linked to curing illness, and has a wide range of nutrients including include vitamin B2, vitamin E, vitamin K, calcium, iron, potassium, choline and lecithin. Miso also increases the beneficial bacteria in your digestive tract due to the fermentation process and therefore has been found to reduce the risk of various cancers. So not only do the vegetables cleanse the system and the miso adds beneficial bacteria, the soup also has a hint of heat in order to speed up your metabolism. I hope that you enjoy!

Warming, Detox Friendly Miso Vegetable Soup

2 tbs Olive Oil

1 Large Onion, sliced

3 Cloves Garlic, minced

4 Carrots, sliced

4 Celery Stalks, sliced

2 Sweet Potatoes, cubed

2 Turnips, cubed

1/2 head of Cabbage, sliced

1 16oz can of Stewed Tomatoes

2 cups Baby Spinach

1 tbs dried Basil

1 tbs dried Oregano

1 tbs Ginger

1 tsp Crushed Red Pepper

1 tsp Paprika

1 tbs Miso Paste

4-5 cups Water

Pink Himalayan Sea Salt to taste

Heat the oil in a large stock pot. Add the onions and saute over medium high heat until softened. Add the garlic, carrots, celery, sweet potatoes, turnips, and cabbage. Let cook for a few minutes before adding the spices. Stir to distribute until fragrant. Add the stewed tomatoes, breaking them up with the back of a spoon.

Meanwhile dissolve the miso in 2 cups of hot water. Add to the pot along with 2 more cups of water. Bring to a boil then reduce heat, cover and simmer for 30 minutes or until the sweet potatoes and cooked through. Season with salt to taste.

I like to add the spinach when I eat it but feel free to stir it in during the last 5 minutes of cooking if you so desire. Enjoy and Happy Eating!