Warming veggie soup

broth ingredients: 

  • 1 pack of dried Shiitake –
  • 2 large carrots 
  • 1 whole garlic tuber 
  • 1 large ginger root 
  • 2 tbsp miso 
  • 1 tbsp tomato paste 
  • 1 kombu sheet -tamari / soy sauce to taste

other:

  • 1 large diced onion
  • ½ teaspoon salt
  • 6 cloves finely chopped garlic
  • 3 carrots, diced
  • 1 cup diced celery
  • 1 tablespoon Herbes de Provence
  • ½ cup dry white wine
  • 6 cups homemade broth
  • chili flakes or fresh chili
  • 1 4-inch sprig rosemary
  • 2 large sweet potatoes (or squash / pumpkin)
  • 4 cups finely chopped savoy or kale leaves
  • fresh chopped parsley for garnish. s+p to taste

method:

prepare the broth: 

  1. cut the veggies into small slices and the whole garlic tuber into half
  2. mix miso, 1 tbsp soy sauce or tamari, 1 tbsp water and tomato paste and cover the veggies with the marinade in a baking pan (you can also add 1 tbsp EEVO to the mix if you like) 
  3. bake 1,5h // 150°C (302°F) 
  4. transfer into pot, add 1 L (4,3cups) water and kombu + shiitake
  5. cook 2h, sieve, put aside
  6. heat / grill onions in a soup pot till they start to brown, deglaze with a splash of water (just to avoid sticking and burning) and add some salt (about 8-10min) 
  7. add garlic and cook until fragrant
  8. add carrots, celery, chili and herbes d.P. 
  9. cover and cook, stir often (for about 5 min)
  10.  add wine, increase heat, stir until wine evaporated 
  11. add broth and rosemary, bring to boil 
  12.  add squash or sweet potato
  13.  return to simmer 
  14.  cook until the sweet potatoes softened (ca. 12 min)
  15.  add savoy /kale till tender (not more than 5min) 
  16.  remove rosemary, add soy sauce, salt+pepper and more chili to taste 



serve with freshly chopped parsley 

  • tip: if you crave some more carbs: cooked buckwheat or pearl barley are super delicious inside

1 thought on “Warming veggie soup

  1. […] veggie broth (see recipe “warming veggie soup” […]

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