Although soup season might be only fall and winter for some of us, I am the oddball that loves hot soup all year round.
This one is especially clean and fresh, and feels very light. Filled with at least 10 veggies, I think this is deliciously satisfying on a spring day.
As a final step, I’m stirring in white miso paste (which I’m finding at Trader Joe’s) to each bowl, then garnishing with fresh cilantro.
White miso paste is more delicate than many other kinds of miso. Made of fermented rice and soybeans, the flavor is a complex combination of savory, salty, and umami, yet still light and mild. And because it’s a fermented soy product, it’s wonderful for digestive health and full of probiotic bacteria.
According to the National Institutes of Health, in addition to its gastrointestinal benefits, miso also has anti-cancer, anti-hypertensive, anti-obesity, and anti‐inflammatory properties.
I served this soup just as you see in the photo on day one. The next day, I added scoop of cooked quinoa to our hot bowls.
This Vegetable Wellness Soup is so customizable! I feel like this is the soup that keeps on giving. Every week, you could make a new variation. Add or subtract veggies depending on the season, swapping in butternut squash, green beans, zucchini, baby bok choy, etc. You are hereby granted total soup freedom!
Please enjoy, and let me know when you try this! : )
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VEGETABLE WELLNESS SOUP
1 large sweet onion, diced
1 garlic clove, minced
4 cups red skinned potatoes, peeled and diced
2 cups carrots, sliced
2 cups celery, sliced
2 cups sweet potatoes, diced
2 bulbs fennel, trimmed and sliced
2 quarts vegetable broth
1 cup red cabbage, chopped
4 cups cauliflower florets
4 cups broccoli florets
2 teaspoons kosher salt, or to taste
1/2 teaspoon coarsely ground black pepper, or to taste
dash Cajun seasoning, or to taste
Finishes
white miso paste (1 teaspoon per bowl)
fresh cilantro, minced
Instructions
In a large soup pot over medium-high heat, sauté onions in about 1/4 cup of water, for about five minutes, or until soft and translucent. Add garlic to the hot pan, and continue to sauté for 30 seconds.
Add in potatoes, carrots, celery, sweet potatoes, fennel, and broth. Bring to a boil, and then reduce heat to simmer.
Cover, and cook for about 15 minutes, or just until the potatoes are almost tender, but not entirely, and then carefully add red cabbage, cauliflower, broccoli and seasonings. Bring back up to a boil; then reduce heat to simmer.
Cover, and cook for only about 5 or 10 minutes more, or just until veggies are tender crisp. Remove from heat. Taste, and add additional seasonings if desired.
To serve, ladle soup into bowls. Whisk into each bowl 1 teaspoon of white miso paste. Garnish with fresh cilantro and serve hot.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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