4 Healthy Soup Recipes: From Miso to Wheat Berry

Excite your taste buds with the alternative ingredients found in these four healthy soup recipes—from miso paste to wheat berries.

| March 2013

Feel Good Food

“Feel Good Food” (Hardie Grant Books, 2013), by author Tony Chiodo, offers more than 200 recipes for whole grains, beans, noodles, seafood and soy, and gives expert advice on using more unusual ingredients, such as sea vegetables, natural condiments, good oils, alternative flours and natural sweeteners.

Cover Courtesy Hardie Grant Books

Feel Good Food (Hardie Grant Books, 2013) is an inspiring and heartfelt cookbook for anyone who loves real food. This simple introduction to cooking with whole foods shows you how to use a range of alternative ingredients, as well as fresh produce, to create healthy, delicious and balanced meals. These four healthy soup recipes come from the aptly titled section, “Soups.”

4 Healthy Soup Recipes

• Miso Soup recipe
• Creamy Split Pea Soup recipe
• Rosemary, Chickpea and Wheat Berry Soup recipe
• Lemony Leek and Cauliflower Soup recipe

Different Types of Soup: From Miso to Wheat Berry

Soups can be smooth and silky, hot and spicy, thick and wholesome—they can soothe the soul and heal the body.

Miso-style soups are simmered clear stocks fortified with miso paste—a fermented soy and grain paste combined with unrefined sea salt. When simmered as part of a soup, miso develops layers of flavour and depth.

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