Saturday 11 May 2019

Grammed: Coconut Miso Vegetable Soup

To atone for all the cheds and digestive biscuits I’ve demolished this week, dinner tonight is decidedly more wholesome.


2 onions
1 leek
1 celery
3 carrots
1 bulb fennel
2 large kumara (sweet potato)
1 medium crown pumpkin
10 cloves garlic
2 tsp celery salt
2 tsp paprika
1 cup white wine
~3 litres hot water
5 heaped TBSP white miso paste
2 cans coconut cream
~3 TBSP olive oil

Using a food processor finely chop onions, leek, carrots, fennel, garlic and celery. Heat olive oil in a large stock pot, sweat off the first lot of veges until soft and have a bit of colour. Add white wine and reduce. Meanwhile use the food processor to finely chop the kumara and pumpkin. Add to the pot along with salt, paprika, celery salt and miso paste and stir through well. Add hot water. Turn heat down and simmer until vegetables are softened ~ 30 mins. Turn off heat. Stir in the coconut cream, and add an extra drizzle on top just before serving. Makes a massive stock pot worth of soup. I don’t blend it because I like the texture of the bits of vegetables but feel free to whizz a stick blender through it to get it nice and smooth if that’s more your jam.

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