Macrobiotic Soup With Miso Buckwheat & Lima Beans
In the U.K. Where the weather is very changeable we very rarely get much in the way of hot summers,so it’s a good idea to make meals with a macrobiotic approach. Not only eating what’s in season but eating for the temperature. So when the summer weather is more like mid Autumn why not make a nourishing warming soup. This is a good one as we head off in to Autumn and you can change the vegetables you use accordingly.
To make the stock for the soup I used kombu good for the thyroid as its high in iodine, you just add a piece of dried kombu to water and gently heat for ten minutes then take out the kombu ( this can be chopped and used in salads if you wish)
I also used miso in this soup a good source of iron,calcium,potassium and B vitamins and beneficial bacteria and enzymes. Miso helps to stimulate the digestion and energise. No wonder people in Japan start the day with it. Make sure your miso is GMO free and organic and unpasteurised.
I added a grain to this soup you could use things like brown rice, quinoa,millet,amaranth or barley . In this one I’m choosing to use buckwheat. Buckwheat is a rich source of protein a very nutritious grain which is also gluten free.
Adding a bean of some kind really gives it extra sustenance and also adds to it being macrobiotic. You can choose what ever you wish in this soup I’m using butter beans also known as Lima beans rich in protein,fiber and B vitamins.
Lots of veggies like carrot,potato,burdock,kale,shiitake and daikon and butternut squash when in season kabocha pumpkin would be wonderful also.
Maybe top with some fresh chopped herbs and a few pieces of tofu if you like.
Just what you need to curl up with on the sofa as the nights start to draw in.