Gently hot in taste, soup that warms you up not only by the temperature. As always - I recommend to make soups out of frozen veggies. The plant cells get broken by the low temperature and it makes the veggies softer even without coking. You can use any veggies of your choice. I used peas, corn, red bells, haricots, carrots, kale and sprouted mung beans.

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You don't have to freeze the kale and mung beans

Put the veggies into a pot or a slow cooker

Cover with water blended with salt, black pepper, garlic, thai sweet chili sauce, miso paste, olive oil and turmeric

Let the flavours marry and the soup get warm on max 45 degrees (115F) for 2-3 hours

Or do as I do - make a big pot and leave it for the day, so you can always pour yourself a bowl of warm soup when the weather is cold