Winter Vegetable Soup With Miso Recipe
A couple of tablespoons of miso catapult this simple winter vegetable soup to one that is truly special, with a layered, deep savory taste that plays off the earthiness and sweetness of the vegetables beautifully. Instead of the carrots and celery root, you can substitute any root vegetables you have on hand — rutabaga, turnips, potatoes and/or parsnips would all work well.
Refrigerate for up to 4 days.
From cookbook author and registered dietitian nutritionist Ellie Krieger.
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Ingredients
measuring cupServings: 6 (makes about 10 cups)
Directions
Time Icon Active: 25 mins| Total: 35 minsStep 1
In a large pot over medium heat, heat the oil until shimmering. Add the onion, carrots and celery root and cook, stirring occasionally, until the vegetables start to soften, about 6 minutes. Add the garlic, thyme, salt and pepper and cook, stirring, until aromatic, about 30 seconds.
Step 2
Stir in the cabbage and chickpeas, followed by the broth, and bring to a boil. Reduce the heat to medium-low, partially cover and simmer until the vegetables are tender, about 10 minutes, then remove from the heat. Ladle about 1/2 cup of broth into a small bowl, add the miso, and whisk or stir to dissolve completely. Add the miso mixture to the soup and stir to combine. Taste, and season with additional salt, if desired.
Step 3
Ladle the soup into bowls, garnish with the parsley and serve hot.
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Nutritional Facts
Per serving (about 1 2/3 cups)
Calories
226
Fat
9 g
Saturated Fat
1 g
Carbohydrates
32 g
Sodium
729 mg
Protein
7 g
Fiber
8 g
Sugar
12 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From cookbook author and registered dietitian nutritionist Ellie Krieger.
Tested by Olga Massov.
Published February 8, 2023
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