If you’ve seen my previous post on gut-friendly measures, this soup covers it all! Packed with fiber, protein, and easy to make, it’s the perfect way to nourish your gut while using up leftover veggies from the fridge. Plus, miso is fermented, which is great for your gut health!
Soup is always a go-to for boosting fiber intake and adding essential nutrients. Here’s a delicious recipe for a gut-friendly, nutrient-packed soup that will leave you feeling satisfied.
Boil 1.5L of water in a kettle or a pan.
Dissolve the miso paste and stock cubes in some hot water, whisking to avoid clumps.
Add the paste mixture to the water on medium flame.
Add the chopped veggies (Sweetcorn, pumpkin, green beans, beetroot).
Dissolve the corn flour in water and whisk it into thicken the soup (Optional).
Whisk the eggs and gradually add them into the soup, stirring as you go.
Season with white pepper (It's milder than black pepper).
If you have left over pasta, add some cooked penne (Optional).
Garnish with fresh spring onions for an extra touch.
Serve with toast: I made cheese toasties with olive oil to complement this hearty soup.
Enjoy your gut-friendly, high-fiber, and protein-rich soup!
