Loaded Miso Soup – Blue Zone Inspired

This Loaded Miso Soup is On a Different Level. (Blue Zone Inspired)

This Blue Zone inspired Vegetable soup is gut healthy and nutrient dense. My two favorite things when it comes to food. You will be left feeling satiated and nourished.

What’s Happening at the table?

Hi Guys! Welcome back to part 2 of my soup series, my Asian Vegetable soup. This one is definitely going to be a hit I can feel it. This soup is probably in my top 3 but honestly it’s hard to choose because all 5 are insanely good.
I also am happy to be upfront about my links and where you can find me (more below)! 🙂

I am now an Amazon affiliate so want to disclose that I do have links to products I use in case you guys are curious! Now here’s the part where I drop all my links to my socials for you. Appreciate you!

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Blue Zones & Brit

I have been very interested in the Blue Zones for over a year now. Of course like many of you I watched the documentary and was left feeling inspired. I am very inspired by those Blue Zones and places but more than anything I am inspired by food, culture and community in general.

Food that is cooked with your own 2 hands. Food that nourishes and promotes longevity. You can find this outside the Blue Zones. However, they shine a beautiful light on how nourishment and community should be. Could be.

What inspired this recipe? Okinawa is the flavor but love is the message. Love for my body, love for my family and love for flavor. I hope you make this soup and it fills you with joy and I hope you make it to share with someone. Family, friends, a neighbor. Now, let’s talk about the health benefits.

Health Benefits of This Soup

I am going to go over three of the key ingredients and their benefits. So you can understand why they are healthy.

• Miso Paste
  Probiotics: Miso is fermented, which means it contains beneficial bacteria that can support gut health and improve digestion.
  Nutrient-rich: It’s a good source of vitamins and minerals, including B vitamins, vitamin K, and minerals like manganese, zinc, and copper.
  Antioxidants: The fermentation process can increase the levels of antioxidants, which help protect the body from oxidative stress.
  
  
• Zucchini
  High in water content: Composed of about 95% water, which helps keep you hydrated and promotes a feeling of fullness.
  Rich in vitamins and minerals: Good source of vitamins A and C, potassium, and magnesium, all of which are important for overall health.
  Dietary fiber: Contains dietary fiber, which supports digestive health and can help regulate blood sugar levels.
  Antioxidants: Rich in antioxidants, such as lutein and zeaxanthin, which can help protect your cells from oxidative damage.
  
  
• Sweet Potato
  Rich in nutrients: They are an excellent source of vitamins A and C, which are important for immune function, skin health, and vision.
  High in fiber: Sweet potatoes are a good source of dietary fiber, which supports digestive health and can help regulate blood sugar levels.
  Antioxidants: They contain antioxidants, such as beta-carotene, which can help combat oxidative stress and reduce the risk of chronic diseases.
  Mineral content: They provide essential minerals like potassium and manganese, which are important for heart health and bone health.
  Anti-inflammatory properties: The nutrients they contain can reduce inflammation in the body.

Things you may need:

• Strainer – to wash all your beautiful vegetables. This is the closest to the one I have.
• Soup Pot/ Dutch Oven – I honestly feel like food just tastes better out of a Dutch oven. Here’s the one I have Le Creuset + a cheaper one! Lodge. Just as good. The one I have was a special gift from my husband!
• Quality Extra Virgin Olive Oil – This is the one I use. Honestly, in the kitchen it’s just a must. A lot of cheaper olive oils you find it store can be cut with other oils, so if you have the ability and capital, it should be at the top of your list of things to not skimp on!
• Zester – For the garlic and ginger, this is so helpful. It is one of those things, you don’t realize what you’ve been missing until you have one.

The Recipe

Ingredients:

• 3 Tbsp Extra Virgin Olive Oil – This is the one I use!
• 3 Large Carrots
• 1 Large Red Onion
• 2 Zucchinis
• 6 Celery Stalks
• 1 Regular Sweet Potato
• 1 Japanese Sweet Potato
• 5 Cloves of Garlic – Minced
• 2 Inches of Ginger – Minced
• 1 Cup of Cabbage Chopped
• 1/4 Cup Miso Paste
• 8 Cups of Vegetable Broth
• 4 Scallions
• 1 Tbsp Rice Vinegar

Method:

1. First things first you are doing to wash all your vegetables.

2. In a large pan add 3 tablespoons of olive oil.
3. Chop your large red onion and add it to your pan. Sauté until they start to brown. About 3-5 minutes over medium heat.
4. While that is going mince your 2 inches of ginger and 4 cloves of garlic.

5. Once the onions are a bit brown go ahead and add the garlic and ginger. Sauté until soft and fragrant, another 3-5 minutes over medium heat.

6. While the onions are cooking you’re going to start chopping your celery on an axes. Then peel the carrot skin and chop them too.
7. Once the onions are soft and caramel-ish, you are going to add the celery and carrots. Stir and sauté for about 3-5 minutes. Until the celery starts to get soft.

8. Peel and chop your sweet potatoes, followed by the scallions (the white part and a bit of green. Save some of the green of topping). Chop your cup of cabbage. Add them all to the pot. Keep the pot over medium heat and stir well.

9. Take your quality 1/4 cup of miso paste and put it in a deep cup (as pictured above) and add about a cup of vegetable broth. – This broth will count in the total of 8 cups of broth you will use.
10. Pour it into your vegetable mix and stir. Continue to mix and let it cook down a bit. Another 5-10 minutes.

11. Now you are going to add your 7 cups of broth – because we already used one with the miso. Stir.
12. Clean and chop your zucchini into cute triangles, like above. Add to soup.
13. Bring the soup to a boil, reduce it to a simmer, put the lid on the soup and let cook for 20-25 minutes. Until the zucchinis are soft but not falling apart.

14. Remove your soup from the heat once the zucchini is finished.
15. Take your tablespoon of rice vinegar and the green part of the scallions, add it to the soup. Stir.

16. You are finished!! I hope you enjoy this veggie packed soup!

I really hope this blue zone inspired soup served you guys and your loved ones!

Other Recipes You will Love:

Roasted Creamy Pumpkin Soup – So delicious and smooth.
Leek and Ginger Soup – Nutrient Dense and satiating. My favorite soup.
Sardinia Minestrone – Another veggie packed soup that is on repeat.
Bone Broth – This is amazing to be able to make and have on hand when you’re making soups.
Chicken Meatball Coconut Curry – This is made in a slow-cooker and it’s really under-rated.

Questions/Comments?

I love hearing from each and every one of you, so please feel free to comment below how this soup worked out for you, if you have a question, or if you just want to say hi.

Also, if you ever want to tell me a recipe you would like to see please comment and let me know!
Thank you so much for being here!
I appreciate you all and your support!