Veggie soups are forgiving and flexible and it's important to pay attention to what flavors you enjoy to get the right balance for you. This recipe is based off of a recipe from Real Food All Year.
The miso in this soup gives a great umami flavor and you'll feel great after eating this. Very clean, simple and easy to do.
I love the farmer's market, so this soup is for spring bounty, but again it can be totally flexible.
- 1 bunch carrots
- 2 lbs thin skinned potatoes
- Heavy fat of choice: butter or coconut oil or ghee
- Allium of choice: Leeks (or green onions or onion or garlic)
- 1 pint broth (veggie or meat)
- 3/4 lb of nourish green or mix (spinach, kale, chard, dandelion green - only use partial)
- white miso paste
This is easiest to do with a hand blender & it's nice to have a fine mesh strainer if you want a super smooth soup.
Nutrition note -
we are leaving potato skins and carrot skins on because they are the most fibrous. Fiber is super important not only for regular digestion, but to truly help our organs cleanse out toxins. If you want to read more click on this article.
PHASE 1 - ROAST
Preheat oven to 400F degrees.
Wash potatoes, take out eyes, and cut into quarters.
Cut tops off carrots, scrub with veggie brush to remove any dirt.
Toss carrots and potatoes with spices of choice (I used brown & yellow mustard seeds and some coconut oil)
Place on baking sheet and roast for approximately 40 minutes or until they can be pierced easily with a fork. When cooked, remove from oven.
PHASE 2 - SAUTE
Chop allium of choice. You want about 1/2 cup - 1 cup
In a large stock pot, heat 3 Tbsp of the fat of choice over medium heat (if the allium starts to brown, turn the heat down)
Add allium and let soften with heat and fat.
Once allium is softened (about 10 minutes), add roasted veggies & stir
PHASE 3 - BLEND
Add pint of broth and spinach, let simmer for about 10-15 minutes
Once spinach is soft, add 3Tbsp miso and use hand blender to mix until texture is smooth and even
Taste soup and add more miso or spices if needed
OPTIONAL PHASE 4 - STRAIN or THIN
STRAIN - Because we are emphasizing the nutritional value of fiber, little bits of potato skins and leftover spices are no bother to eat as they soften when cooked. BUT you can use a fine mesh strainer to strain out the excess if you don't like the chunky bits.
THIN - this is a thick soup with the nature of the potatoes, so it can be nice to add chicken broth or other broth to thin it out and add a little bit of extra.