Prep Time: 
20 minutes
Number of Servings: 
Serves 3
Recipe Source: 

Ingredients

  • 2 Tbsp chopped shallots
  • 1 tsp minced fresh ginger
  • 1/2 cup each thinly sliced cabbage and carrot
  • 1 tsp olive oil
  • 2 cups low-sodium vegetable broth
  • 1 tsp almond butter
  • 2 Tbsp yellow miso
  • 2 Tbsp filtered water

Directions

  1. In medium saucepan, saute shallots, ginger, and veggies in oil until crisp-tender, about 3 minutes.
  2. Add broth and almond butter and simmer gently for another 3 to 4 minutes.
  3. Dissolve miso in water and add to saucepan, stirring well.
  4. Heat for another 5 minutes. (Do not let soup boil.)
  5. Top each serving with minced chives. (Store leftover soup in covered container in refrigerator.)

Contributor

Ann Louise Gittleman, Ph.D., C.N.S.

Ann Louise Gittleman, PhD, is a New York Times award-winning author of 30 books on detox, health, and healing, including the international bestselling Fat Flush Plan and Zapped! Visit her blog and join her online Fat Flush Community.