Miso & Ginger Veggie Soup
This soup is great for busy families, as it's quick to prepare and can be frozen for meals down the track. This soup is super nutritious, and is also suitable for babies and toddlers.
1 large sweet potato
1/2 medium pumpkin
3 cups chicken bone broth
2 garlic cloves
1 large thumb of ginger grated finely
1 tbsp miso (containing soy, is an allergen, so be mindful when serving babies for the first 3 times)
1 tbsp olive oil
salt and pepper to taste
To begin, chop the sweet potato and pumpkin into equally sized small chunks. Set these aside and finely dice the onion and garlic. In a large pot over a medium heat, add the olive oil and then add in the onion and garlic. Allow these to cook for a few minutes, stirring occasionally, then add in the remaining vegetables, ginger and miso. Give this a good stir, then pour in your bone broth. Bring this to a boil, and then reduce to a gentle simmer until all vegetables are soft. Add to a blender and blend until smooth. Season to your liking with salt and pepper. Serve with sliced spring onions and crunchy roasted chickpeas.