Things You'll Need:
- A full variety of vegetables, including one sweet potato and several leafy greens
- Garlic and ginger, fresh or minced
- Fresh miso paste (naturally fermented soybeans, a staple of the Japanese diet)
- Dehydrated kombu seaweed (a traditional Japasese soup stock)
- Flax seed oil
- Soup pot
- Blender
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Step 1
Fill a soup pot with about a quart of water and set it to boil. Spike it with flax seed oil to replenish your omega 3s and essential fatty acids.
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Step 2
Wash the vegetables thoroughly. Scrub root vegetables with a brush. Wash spinach twice in warm water.
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Step 3
Cut the though ends of chard and kale leaves. Separate the rest of the stems from the leaves.
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Step 4
Chop tough stems, celery and root vegetables first. Add them to the boiling water.
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Step 5
Continue to chop and add vegetables from firmest to softest.
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Step 6
Add several strips of kombu seaweed with the leafy greens. Kombu, better known to us as kelp, is a rich source of protein, calcium and iron, and provides a healing and soothing coat to the lower digestion tract to prevent or relieve inflammation, colitis and constipation.
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Step 7
Mince the garlic and ginger if it isn't already and add a heaping spoonful of each to the pot. This will help reignite your digestion.
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Step 8
Boil the soup until all the leaves have shrunken into the pot and all the vegetables are tender.
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Step 9
Turn off the heat and let stand for one minute. Then add the miso paste, according to the instructions on the package. It's important not to boil miso because that would kill the probiotics in it. The probiotics will help restore healthy bacteria to your digestive system which may have been eliminated by the fast. Miso is also rich in protien and a natural source of sodium.
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Step 10
Let the soup cool to warm. Then blend it in batches in your blender.
