Light and flavorful soup made with fresh veggies and white miso paste
Although this winter has not been as cold as average, it is still cold-ish for my southern italian body and my very low tolerance to low temperature. Thus, specially at night, I like to enjoy a warm and hearty cup of soup.
The soup I am sharing with you today is sort of a hybrid between a light minestrone and Japanese miso. It is made with a handful of fresh veggies, you can very much use what you have on hand, and a spoonful of white miso paste. What really makes it special is the addition of black garlic which will give this soup that extra kick in flavour.
Ingredients (serves 6):
- 200 g fresh Tuscan Kale
- 1 large carrot, diced
- 1 large zucchini, diced
- a handful of Swiss chard
- 2 head of black garlic
- 1 heaping tbsp of white miso paste
- 1/4 cup diced celery
- a handful of fresh parsley
- 1 tsp Himalayan salt
- 1.5 l filtered water
- 1 large red chili
- 1 onion
- 1 cup broccoli (frozen or fresh both ok)
- extra virgin olive oil + sesame seeds
Start off by collecting all you veggies, wash them and chop them
Place them into a large casserole,
add in the chili if you want to add some spiciness – totally optional
pour in the water and bring to a gentle boil. Stir in miso paste, chopped garlic and seasons with salt.
Let the soup simmer with a lid on for about 1 hour.
Serve it up with a slice of toasted bread, a drizzle of extra virgin olive oil and some white sesame seeds if you fancy 😉
I loved this soup, hearty and light will help you stay warm on cold winter nights.
If you make this recipe tag me on IG @the_fit_mediterranean