Asian-Spiced Healing Vegetable Soup

Vegetable soup is the perfect food to eat if you’re wanting to eat light, but still nutritiously. Although some vegetable soups are lacking in flavor, this one has plenty! This is my Burmese husband’s recipe, and in Myanmar, they also happen to have a knack for soups (and salads, and curries, and stir fries). So our house isn’t lacking in soups. It’s sad to me how overlooked soups really are, since they’re usually incredibly easy to make and you can put a lot in them. For example, I like to add some Mucuna pruriens powder to chili bean soups and lentil soups because they blend nicely and help me make sure I’m getting my daily mucuna intake (read more about Mucuna pruriens at this link).

This vegetable soup is completely vegan and vegetarian and is free of gluten. NOTE ON SOY SAUCE AND GLUTEN: Check your soy sauce ingredients! Anything from MSG (monosodium glutamate), sugar, gluten/wheat, and all kinds of preservatives can be hiding in soy sauce. Though it’s reasonably possible to find soy sauce without these ingredients, it’s much more common to find one with these bad ingredients. So make sure you always, ALWAYS read your soy sauce labels!

If you’re like my husband and you need your protein, a fried or boiled egg or two can easily be served to the side of this soup. You could also add a side of sliced fresh fruit or a smoothie to round things out! Check out this mango smoothie for extra fruit.

Asian-Spiced Healing Vegetable Soup

Yield: 4-6


  • 2 carrots, finely sliced
  • 1 Potato, chopped into small-medium sized pieces
  • 1 poblano, sliced and chopped
  • 20 green beans, chopped into medium-size pieces (again, smaller is fine, but don't make the pieces too big!)
  • 1/3 large onion, finely chopped
  • 4 garlic cloves, mashed
  • 1 sprig of Chinese coriander, finely chopped
  • 1/2 tbsp soy sauce (I recommend Kikkoman brand for those of you in the US)
  • 1/3 tsp Himalayan pink sea salt
  • 1/2 tsp Curry powder
  • 1/2 tsp Chili powder
  • 3/4 tbsp oil
  • 4 cups water


  1. Start by heating the oil in a medium-size pot. When it is hot, add the curry powder and chili powder. Saute for 1 minute or until fragrant, then add the garlic and onion. Saute until the onion is translucent.
  2. Next add the poblano, green beans, carrot, and potato. Stir to mix and let cook for up to 5 minutes.
  3. Add the water. You may add more for a thinner soup or if more water is needed (the amount of water needed can change with altitude). Unless you plan to watch the soup carefully (like, standing-next-to-the-stove carefully), always add MORE water rather than LESS!
  4. Add the soy sauce and sea salt. You may always add more later if you wish, so in this case, start with less. 😉
  5. Bring the water to a boil and allow to boil for about 1 hour. Try a potato piece and a green bean at this time. If they are well-cooked, remove from the heat (if not, continue cooking until they are well-cooked).
  6. Allow to cool, then serve hot. This soup goes well with a side of rice, bread, or even mixed with fresh tortillas. It can also be eaten on its own!
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