Jaki’s Spinach, Pea & Miso Soup

August 6, 2018

Excerpt and recipe from Jaki's Nutritionist Column

Ensuring you get your daily dose of both soluble and insoluble fibres will provide the foundation for effective digestion and the effective removal of waste products from the body.

A diet high in fibre increases the frequency of bowel movements, decreases the transit time and the absorption of toxins.  It is also a preventative factor in several diseases of the colon such as constipation, diverticulitis, haemorrhoid’s and IBS.

Try this nourishing soup that I make for my family on these cold winter days.  It is chocked full of fibre, calcium, magnesium and antioxidants – plus its gentle on the digestion.


1Combine the onion, garlic, ginger, dried peas and stock in a large stockpot. Bring to the boil and reduce the heat to a low simmer for 30-40 minutes – or until the peas are just softening.

2Add the spinach and miso paste, incorporating well, and cook for a further 5 minutes.

3Remove half the soup and either use a blender or stick wand to puree before returning to the pot. Check the seasoning and warm through once more.

4Serve topped with the sesame seeds (toasted is good), and the microgreens.


1 onion

2 cloves chopped garlic

1tsp grated ginger

2 tbsp fresh chopped parsley

300g dried green or yellow peas

1.5 ltrs veggie or salt reduced chicken stock 2 tbsp white organic miso paste

200g spinach leaves

1 tbsp sesame seeds (any colour)


2018-08-06T12:03:45+00:00 0 Comments

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