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This soup is one of the favourites from my online programs that focus on improving digestive health and detoxifying the body. Such a delicious way to boost your immune system and digestive wellness, which in turn helps to boost your energy, hormonal health, mood, and reduce allergies!
It has a mix of prebiotic fibre rich veggies that are helpful for boosting your healthy gut flora and live probiotics. The ingredients are also beneficial for supporting the liver, which helps to support your hormonal health, energy, and balanced weight. (I talk more about prebiotics in this article)
It’s very simple to make and is a great option for lunch or dinner, along with some added protein and healthy fats. You can could add some cooked chicken, tempeh, or legumes to the soup to make it a balanced meal.
Bone broth is especially beneficial to the gut health as it is rich in gut healing nutrients like Glucosamine, Hyaluronic Acid, minerals and electrolytes and collagen. You can also use vegetable broth if you prefer to make a plant based soup. I use a broth from a company called Wild Moon Organic Bone Broth – which is produced in British Columbia and slow simmered with adaptogenic herbs and medicinal mushrooms. And it tastes amazing!
Miso is a fermented food made of soy and brown rice, which can be found in the fridge section of health food stores and some large grocery stores. If you are allergic to soy, look for chick pea miso.
Enjoy!
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| Prep Time | 20 |
| Cook Time | 20 |
| Servings |
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- 1 Tbsp coconut oil
- 3 cups leeks sliced and washed
- 2 cups shiitake mushrooms cleaned and chopped
- 8 baby bok choy washed and sliced
- 2 large cloves garlic minced
- 1 tsp Fresh Ginger Root shredded
- 2 cups bone broth or vegetable broth
- 2 cups Filtered Water
- 4 Tbsp miso paste I used brown rice miso
Ingredients
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- Once you have your veggies prepared, start by heating half the coconut oil over medium heat in a soup pot.
- Start by sautéing the leeks and mushrooms until cooked through - about 5-6 minutes. Put cooked veggies into a bowl for later.
- Melt the rest of the coconut oil and add the white parts of bok choy. Sauté for 5 minutes, then add the green parts. Cook just until wilted, then add garlic and ginger. Cook for another 30 seconds, then add the water, broth and rest of the veggies back in.
- Bring soup to a boil, then turn down the heat. Cover and simmer for 5 minutes.
- When ready to serve, take a small amount of hot broth and add it to individual servings bowls. Add 1 Tbsp of miso paste to bowls and mix until smooth. The add the rest of the soup and mix before eating.
Soup will keep in the fridge for 3 days. Freezes well.