This Gut-Healthy, Fiber-Rich Soup "Nourishes Your Digestive System"

Updated 04/21/19
The Awesome Green

The Pinterest 100 for 2018 recently came out, confirming a few food trends we've seen popping up in the health and wellness world this year. Namely, juicing is reportedly being usurped by "souping," with saves for the soul-nourishing trend increasing by 306% this year alone. And according to the sharing site, no single recipe embodies this nutritious trend quite like The Awesome Green's Miso Soup with Wasabi Roasted Lentils.

As recipe creator and nutritionist Ana explains on her blog, this is "a great dish for nurturing your digestive system," as it's "loaded with fiber and probiotics and comes with a delicious wasabi topping." More specifically, the miso "regulates your digestive and intestinal functions, protects against gastric ulcers, decreases cholesterol and blood pressure levels, prevents inflammation, and lowers your risk of cancer and heart disease," while asparagus is "good for brain health, is a natural diuretic, also helps to fight cancer, is loaded with antioxidants, and is a very good source of fiber, folate, chromium, vitamins A, C, E, and K." Find her recipe for this insanely healthy soup below:

Ingredients

Asparagus springs, diced
Leeks, diced
Medium yellow onion, finely diced
Fresh spinach leaves
Fresh parsley, diced
Garlic cloves, crushed
Low-sodium vegetable broth
Miso paste
Kelp powder
Ginger knob, grated
Asparagus springs, radish slices, hemp hearts, white sesame to garnish
Wasabi lentils
1 cup cooked black lentils
2 tsp. wasabi powder
1 tbsp. coconut oil

Asparagus springs, diced
Leeks, diced
Medium yellow onion, finely diced
Fresh spinach leaves
Fresh parsley, diced
Garlic cloves, crushed
Low-sodium vegetable broth
Miso paste
Kelp powder
Ginger knob, grated
Asparagus springs, radish slices, hemp hearts, white sesame to garnish
Wasabi lentils
1 cup cooked black lentils
2 tsp. wasabi powder
1 tbsp. coconut oil

Directions:

Preheat the oven to 347°F.

Line a baking sheet with parchment paper, and add the black lentils. In a small bowl, mix the coconut oil with the wasabi, and then drizzle the mixture over the lentils. Toss to combine and roast for 15 minutes, until crispy. Remove from the oven and set aside to cool.

While the lentils are roasting, prepare the soup.
Water-fry the onions and leeks into a medium soup pot, and then add the vegetable broth and bring to boil over medium heat. Simmer over low heat for five minutes, and then add the miso paste and asparagus, mixing to incorporate.

Simmer for one more minute, and then transfer to the blender. Add parsley, spinach, ginger, and garlic, and pulse to obtain a creamy liquid.

Divide into serving bowls, top with wasabi lentils and radish slices, and serve.

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