Arianna is a cook, health coach and yoga teacher. She was born in Italy and now lives in NYC. Her work focuses on an holistic approach to make the body clean and happy. Her motto is to love thy self. 

Butternut Immune Booster Miso-Ginger Soup

Serves 4

1 medium size butternut squash

1 medium onion

1 Large Ball's jar of vegetable stock (I made my own) 

2 Tbsp miso 

2 thumb of young ginger minced 

2 Tablespoon turmeric 

1 onion 

1 cup of cut shitake to garnish 

1 handful of fresh oregano

1 .2 cup of cooked quinoa or millet (optional to make it more hardy) 

Salt to taste

Sesame oil to cook

EVOO to top


Preheat the oven at 400F and put the full butternut squash for 30-40 min depend on size. To know if it's ready poke it with a fork and if it's soft then it is. When removing the pumpkin keep the oven on for the mushrooms

When ready take out and let cool, then remove the seeds and cut in square, removing the hard skin. 

Chop the onion and put the in the pot with the sesame oil and a little salt. Sautee till soft then add the pumpkin, minced ginger and turmeric and make it simmer for 3 minutes. Slowly add the broth and turn. Cook for 30-40 minutes. Lastly when it's ready mix in some miso and make sure it dissolve. 

In the meanwhile cook the grain of choice either in a rice cooker or in the pot with a 1:1 water grain ratio. 

Finely cut the shitake mushroom, set in a oven pan and simmer with a little olive oil and put in the still warm oven for 15 minutes till brown. 

When it all ready add the millet, serve the soup and top with oregano and shitake. 

Serve warm in a cool day 

For homemade broth:

1 large onion

1 large carrots

4 celery stems

1 ginger thumb

1 parsley bunch

Water to cover 

Salt to taste

Cook everything for 2-3 hours and then remove the vegetables and use the broth.

Which is your favorite soup? How do you make it? 



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