What I Eat: Soup

Now that it is getting back to Fall weather, I am starting back on my soup making. Nothing is more satisfying and nutritious. Yesterday I made this lovely soup with the vegetables that I had on hand plus a potato to give it bulk. Any vegetables would do. I start my broth with a large tablespoon of miso paste, whole onion and garlic in the water. Then I just add add add vegetables. I let it simmer most of the day. I did not need salt because of the miso. I also added about a teaspoon of turmeric. That was it. This soup contains onion, garlic, bok chow, celery, poblano pepper (yes the soup was a little spicy), yellow squash, zucchini, cherry tomatoes, potatoes, miso paste, turmeric, and a can of green beans. This is so healing and easy on the digestive tract.

Note: I use miso paste because it is hard to find ready made broth that is corn and gluten free. This diet (corn and gluten free) has kept me in remission for years.