This deliciously warming soup can be made in a variety of ways depending on the season and availability of vegetables. Add frozen vegetables like peas or corn for added color, texture and nutrition. Try different proteins like diced tofu, peas, shrimp, edamame beans or cooked chicken. For a *gluten-free variation, choose brown rice or buckwheat noodles. Serves 4.
Choose organic ingredients when available:
- 32 ounces organic low sodium vegetable broth (or chicken broth)
- 1/2 medium onion
- 8 ounces baby bella mushrooms, sliced
- 6 baby carrots, chopped
- 1 cup Brussels sprouts, trimmed & cut in half
- 1 cup frozen corn
- 1 cup frozen peas
- 2 cups baby spinach
- 2 tablespoons reduced-sodium soy sauce (choose gluten-free brand if needed)
- 1 teaspoon honey
- 1 teaspoon hot sauce (yuzu hot sauce), optional
- 4 ounces dried soba noodles, preferably made from brown rice or buckwheat
In a large saucepan, on medium heat, sweat onions and mushrooms for 5 to 7 minutes. Add Brussels sprouts and carrots. Continue to cook for 5 to 7 minutes, adding a bit of broth if liquid is needed. Add corn and peas until defrosted. Add the rest of the broth, soy sauce, honey and optional hot sauce. Bring to a boil, add noodles. Separate noodles gently with a fork and reduce heat to a simmer. Follow package directions for cooking time. Add spinach and allow to wilt in the soup. Stir and serve.
Nutrition Facts per serving: 215 calories, 1 g fat, 46 mg carbs, 5.6 g dietary fiber, 10.5 G protein, 25 percent daily value iron, 648 percent daily value vitamin D, 12 percent daily value potassium.
Sodium varies depending on brands used. If you are on sodium-restricted diet, omit the soy sauce.
*If you are on a gluten-free diet, make sure all ingredients are gluten-free.