sweet & savory vegetable soup

Sweet & Savory Vegetable Soup: A Fertility-Boosting Nourishment

Revitalize your diet with this Vegetable Soup, a flavorful and nutrient-dense option that supports fertility and overall health. This vibrant soup combines, first and foremost, a rich blend of fresh vegetables such as bok choy, carrots, and sweet potatoes. Then, additionally, aromatic herbs and spices like ginger, turmeric and curry powder. Consequently, it delivers a deliciously savory and aromatic experience while providing essential nutrients that support reproductive health. The inclusion of a nutrient-rich broth adds to the soup’s hydrating properties, making it a perfect choice for those seeking both flavor and nourishment in their fertility-focused diet.

Why Sweet & Savory Vegetable Soup Supports Fertility Health

When focusing on enhancing fertility, incorporating this sweet and savory vegetable soup into your meals can be particularly beneficial. For example, the variety of vegetables used in the soup offers a wealth of vitamins and minerals that support overall reproductive function and hormonal balance. Additionally, ingredients like ginger, miso and fish sauce provide anti-inflammatory benefits, which can help reduce oxidative stress and support a healthy reproductive system. Furthermore, the soup’s hydrating broth contributes to overall wellness and helps maintain proper bodily functions, including hormone regulation. By enjoying this flavorful and nutritious soup, you provide your body with the essential nutrients needed to support fertility and overall health, making it a valuable addition to your diet.

Ingredients

  • 10 cups broth (I used homemade shrimp broth but you can use whatever you have)
  • 2 tbsp canola oil
  • 2 celery stalks, chopped
  • 1 sweet potato, chopped
  • 4 bok choy, chopped
  • 1 tbsp fish sauce
  • 300g soft tofu, cubed small
  • 1 tbsp white miso paste
  • 50g coconut cream
  • 2 bundles of rice vermicelli noodles
  • 1 tsp salt
  • 1 tsp pepper

Toppings:

  • fresh Lime juice (1/8 wedge per serving)
  • fresh Cilantro, chopped
  • Hot sauce (optional)

Directions

  1. Wash and chop all vegetables and set aside. 
  2. Heat oil on medium heat, in a pot large enough to hold 12 cups of fluid (I use my Dutch oven). 
  3. Next, add the chopped onion, ginger, celery, sweet potato, and carrot. Sauté for 2-3minutes. 
  4. Now add the bok choy, curry powder, turmeric, and harissa.  Stir until combined. 
  5. Stir in the tomato paste and broth, cover, and simmer for 15 minutes, until the sweet potatoes are soft.
  6. Time to taste. Does it need salt?  Likely. Add 1 tsp salt and pepper. 
  7. For the Noodles: Now, we can start thinking about the rice noodles. Get out a separate large pot. Fill it with about 10 cups of water. (see instructions on the label and follow them) Put the burner on high and cover to get the water to boil. Now back to the soup:
  8. When the potatoes are soft, use an immersion blender to puree about half the soup. If you don’t have one, use a potato masher and mash the vegetables until they are soft and creamy. You can also remove half the soup into another container and blend it, then add it back to the soup. 
  9. Add miso paste, tofu and fish sauce. Simmer for 5 minutes, just to meld the flavours together.
  10. Taste. Add salt and pepper if required. 
  11. Noodles: the water in the other large pot should be boiling now. Turn off the heat and add one bunch of noodles, at a time and separate them in the water. (Cook as label directions indicate). Now, back to the soup. 
  12. Stir in coconut cream and remove from heat. 
  13. Ladle soup into one large serving bowl or into individual bowls.
  14. To serve: Use a pretty bowl and/or your favourite bowl – you worked hard, so you deserve to enjoy this in a bowl that makes you feel good.  
  15. Once the noodles are ready, add them to the soup. 
  16. Top with fresh lime juice and fresh cilantro (and hot sauce, if preferred) in individual bowls. 
  17. Enjoy!

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