Miso Turmeric Soup with Leafy Greens
Miso-Turmeric Soup with Leafy Greens
Jodi Moreno is the author of food blogWhat's Cooking Good Lookingand the cookbookGrains as Mains.Follow her onInstagram.
Whoever said soup season has to end in March needs to crank up the AC and sit down to a bowl of this rich veggie soup starring ache-and-pain-fighting turmeric and salty, earthy miso. Any sturdy leafy green will work in this recipe: I used a combination of kale and bok choy, but you could swap in Swiss chard, escarole, dandelion greens—whatever's fresh and available.
1 c brown rice
1 c squash or 1 sweet potato, sliced or cubed
1 Tbsp coconut oil
1 yellow onion, thinly sliced
5 cloves garlic, smashed and roughly chopped
2 tsp turmeric
2 Tbsp chickpea or white miso, dissolved in 3 Tbsp water
4 c water
juice of 1 lemon
2 c greens
gomasio, microgreens, or pea shoots for garnish (optional)
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1.Cook rice according to package instructions.
2.Heat oven to 400ºF. Place the squash or potato cubs onto a baking sheet, drizzle with olive oil, and season with salt and pepper. Cook until vegetables are soft and brown around the edges, 30–40 minutes.
3.Meanwhile, make the broth. Melt the coconut oil in a medium pot over medium heat. Add onions and cook until soft and just starting to brown, 5–7 minutes. Add garlic and turmeric and cook, stirring, for 2 more minutes. Add dissolved miso and water, bring to a boil, reduce to a simmer, and cook for 30–40 minutes. Then add lemon juice and leafy greens. Cook until greens are slightly wilted, about 2 minutes.
4.To serve: Place one scoop rice in a bowl, top with a few large spoonfuls of broth, and finish with roasted vegetables and garnishes (if using).
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