Miso vegetable soup (Print Version)
# Ingredients:
01 -
2 large onions.
02 -
4 garlic cloves.
03 -
5 cm of fresh ginger.
04 -
1 medium butternut squash.
05 -
4 big carrots.
06 -
15 ml of coconut oil or ghee.
07 -
5 ml of ground turmeric.
08 -
1.5 L of homemade stock or water.
09 -
30 ml of miso paste.
10 -
Juice from 1 lemon.
11 -
1 red chili.
12 -
60 ml of fresh chives.
13 -
60 ml of sunflower seeds.
14 -
60 ml of extra virgin olive oil.
15 -
Sea salt.
16 -
Black pepper.
# Instructions:
01 -
Heat up the oil in a pot over medium heat. Sauté the onions for about 4 minutes. Stir in garlic, ginger, and turmeric, and cook for another minute.
02 -
Toss in the carrots, squash, and stock. Bring it to a boil, then lower the heat, cover, and simmer for 15-18 minutes.
03 -
Combine chili, chives, sunflower seeds, olive oil, and salt in a bowl, mixing well.
04 -
Blend the miso paste and lemon juice with some warm stock in a small bowl until smooth.
05 -
Stir in the miso mixture and blend the soup if you like. Taste it, adjust the seasoning, and serve with the topping.
# Notes:
01 -
You can serve the soup blended or with the veggies left chunky.
02 -
Save time by cutting the squash while the onions cook.