Ingredients

1 onion or ½ leek, chopped finely (omit if FODMAPs sensitive)

3 cm knob of ginger, finely sliced

3 dried shiitake mushrooms, broken (no stems)

1 large carrot, diced

1 small parsnip or turnip, chopped thin

1 cup green vegetables e.g. green beans, kale, Brussel sprouts, bok choy, peas (choose 1-2)

1 cup sweet vegetables e.g. pumpkin, sweet potato, beetroot (choose 1-2)

~½ tsp sea salt (to taste, optional)

½-1 tsp miso paste per bowl to serve (to taste)

Add about 4c water to a medium pot. Add onion, ginger, shiitake and vegetables. Add leafy greens once the water is hot. Add more water if it's too thick. Simmer on low heat until the veggies are tender, then rest the soup for 10 min or more. Mix miso paste in a little broth in a bowl until smooth and fill the bowl with soup. Let the soup stand until cool enough to eat comfortably and stir before eating because the miso settles. Store the cooled vegetable soup in the fridge and reheat only what you need.

NB: Don't boil miso because it's a living probiotic culture. Add miso (and extra water, if needed) before serving.