Miso Vegetable Soup (Print Version)
# Ingredients:
01 -
1 medium butternut squash.
02 -
2 large onions.
03 -
4 garlic cloves.
04 -
1 small red chili.
05 -
300 ml homemade broth or water.
06 -
1 tablespoon coconut oil or ghee.
07 -
2 tablespoons olive oil, extra virgin.
08 -
5 ml ground turmeric.
09 -
5 cm fresh ginger root.
10 -
1 lemon juice.
11 -
4 large carrots.
12 -
1/4 cup sunflower seeds.
13 -
1/4 cup fresh chives.
14 -
30 ml miso paste.
15 -
Pinch of sea salt.
16 -
Dash of black pepper.
# Instructions:
01 -
Heat up the oil in a pot over medium heat. Add the onions and sauté them for 4 minutes. Mix in the garlic, turmeric, and ginger, and stir everything for another minute.
02 -
Toss in the squash, carrots, and broth. Get the mixture boiling, then lower the heat and let it cook with the lid on for 15-18 minutes.
03 -
Combine the chili, olive oil, sunflower seeds, chives, and a sprinkle of salt in a bowl.
04 -
Mix together the miso and lemon juice with a bit of warm broth until it’s smooth.
05 -
Stir in the miso blend, and blend the soup if you prefer. Taste and adjust seasoning. Serve with the topping on the side.
# Notes:
01 -
This soup works both blended and chunky.
02 -
Want to save time? Chop up the squash while the onions are cooking.