Vegan Healing Soup for Cold and Flu Season
Serve up a bowl of this delicious soup full of wholesome ingredients to help fight colds, flu or warm you up during wintertime.
Ingredients
- 2 pieces kombu about 4 inches each or 15g
- 2 tbsps gluten-free soy sauce
- 1 tbsp mirin
- 8 oz pumpkin 226g
- 1 cup shiitake mushrooms 70g
- 1 cup oyster Mushrooms 86g
- 1 medium onion
- 3 cloves garlic
- 1 medium carrot
- ½ daikon radish
- 1 small bell pepper
- 2 cups broccoli florets 350g
- 1 tsp thyme
- 2 teaspoons dried basil
- 2 bay leaves
- Salt and black pepper to taste
- Spicy chilli pepper or ginger to taste (optional)
- 7 oz konjac or shirataki noodles 198g
- 4 cups water (950ml)
Instructions
- Chop pumpkin, mushrooms, onion, garlic, carrot, daikon radish and bell pepper.8 oz pumpkin, 1 cup oyster Mushrooms, 1 medium onion, 3 cloves garlic, 1 medium carrot, ½ daikon radish, 1 small bell pepper
- Add to a large pot with water and remaining ingredients except the broccoli and bell pepper. Bring to a boil then lower heat to a simmer for 20 minutes.2 pieces kombu, 2 tbsps gluten-free soy sauce, 1 tbsp mirin, 1 cup shiitake mushrooms, 1 tsp thyme, 2 teaspoons dried basil, 2 bay leaves, Spicy chilli pepper or ginger, 7 oz konjac or shirataki noodles, 4 cups water, Salt and black pepper
- Add the broccoli and bell pepper in the last 5 minutes of cooking.2 cups broccoli florets
- Remove from heat and serve.
Notes
- Don't rinse kombu before using as this could wash away the natural flavour compounds. They appear like a white coating on kombu. This is not mold.
- Konjac noodles can have a fishy smell even though there is no fish included. This is due to the liquid the noodles are packaged in. Drain and rinse well to get rid of the smell before adding to the soup.
- More vegan soup recipes: Vegan Nabe : Healthy Japanese Hot Pot Soup with Miso, Healthy Pumpkin Gnocchi Soup, Vegan Kitsune Soba (Japanese Buckwheat Noodle Soup)