Gut Healing, Immunity Boosting Nourishing Soup Bowl

by Natalie Ruggeri May 01, 2017 2 min read 0 Comments

Gut Healing, Immunity Boosting Nourishing Soup Bowl

So here's the thing, this time of year you know there's going to be more coughs, colds and flus and nasty bugs just waiting to invade your amazing bodies!! Having better gut health helps to boost your immunity and ward of those cheeky lil buggers, so you can keep soldering on!!!

This amazingly nourishing soup, helps to promote gut health with the help of Miso and ginger and then we amp it up to next level awesomeness by adding some Medicinal Mushroom magic of Reishi extract to boost the Immune system and calm the nervous system, Ummmmm hells yeah!! 

So not only will your taste buds be dancing to the flavours in this bowl of awesomeness, your body will be singing it's praises for all the added health benefits, weeeeeee

As most of ya'll know, the girl only uses the best quality Ingredients so this is why I use the Reishi mushroom extract from Willow and Sage Apothecary, they source the highest quality Mushrooms and herbal extracts to support your amazing bodies xx

 

Ingredients

2 tbls of Miso paste (Best organic Miso pastes can be found at any good health food shop, read ingredients to make sure there is no added MSG or other nasties!)

1 tsp Reishi mushroom extract

1 tsp fresh ginger grated 

2 tsp sesame oil

2 tbls tamari or soy sauce

1 litre of boiled water

11/2 cups of cooked black or brown rice

8 medium size pieces of cooked pumpkin (I pre baked mine in the oven before creating the soup)

1 cup Edamame beans (found in most Asian supermarkets, usually frozen, defrost before using)

2 cups of Chinese spinach or baby spinach

Directions

Bake the pumpkin pieces on a baking tray covered with baking paper in the oven at 180 degrees for approx 45mins or until tender and golden, Cook black or brown rice according to the directions, set aside once cooked to create the remaining soup. In a medium frying pan heat a tsp of the sesame oil and add the diced spring onion, add the spinach and cooked until softened, add the edamame beans then take the pan off the heat, boil a litre of water in the kettle or on the stove, pour the water into a large pouring jug or mixing bowl, add the miso paste, Reishi extract, ginger, tamari and sesame oil, stir well until everything is well combined.

In 4 serving bowls divide the cooked rice, pumpkin pieces and spinach mix, pour the miso soup mix over the top of each bowl, serve straight away with a sprinkle of toasted sesame seeds.



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