Miso Vegetable Soup
Ellen Sue Spicer
- One-quart water or veggie stock
- Any of the following vegetables (not all; pick your favorites):
One carrot, cut into matchsticks
1/2 yellow beet
One small potato, diced
2 celery stalks, diced
1/2 daikon radish, cut into matchsticks
- 2 garlic cloves
- Parsley and dill (to taste)
- 3 cups cooked kale or collards, cut into narrow strips
- Salt, Pepper and/or cayenne pepper (to taste)
- Miso Paste
1. Place the prepared vegetables of choice into water/stock in a soup pot. Add garlic, parsley, and dill, if using. Bring to a gentle boil and then simmer until veggies are tender.
2. While veggies are simmering, cook kale or collards in a separate pot until soft. Drain and add to soup.
3. Add a pinch of cayenne pepper to soup pot and allow to blend. Remove about one cup of liquid into a coffee cup and add 1 to 2 tablespoons of miso paste. Mix until dissolved and then add back to soup pot. (You may not need any salt or pepper because the miso is naturally salty and the cayenne replaces black pepper.)
4. Wait a few minutes and taste. If you want the soup spicier, add another pinch of cayenne and wait again to taste.
Ellen Sue is a freelance writer/editor with four vegetarian cookbooks, a children’s nutritional coloring book with jingles (her contribution), a book on clotheslines (For the Love of Clotheslines), and a children’s book based on her family’s history in Russia and Austria-Hungary (Flight to Freedom). She has been posting on her blog Menupause for 16 years, first as a recipe blog for older, busy women and now as a website that focuses on healthy people and a healthy planet. You can reach her at email@example.com or subscribe to her website for FREE.