Miso Ginger Vegetable Soup
Time: 20 minutes
Makes: 6 cups
This miso soup makes a simple starter (or a light main dish, if you add tofu to it). Prefer a milder ginger taste? Add the ginger with the carrots and bok choy in step 2.
Ingredients
- 3 Tbs. miso paste
- 1 carrot, thinly sliced
- ½ lb. baby bok choy, halved or quartered lengthwise
- 4 mushrooms, sliced
- 2 scallions, sliced
- 1 Tbs. minced ginger
- 1 sheet toasted nori, cut into squares (optional)
Instructions
- In a medium pot over high heat, bring 4 cups water to a boil. Whisk in the miso.
- Add the carrots and bok choy. Cover and simmer until the vegetables are tender-crisp, 1–2 minutes.
- Turn off the heat, then add the mushrooms, scallions, and ginger. Serve with the nori, if using. Enjoy!!!
Per serving (1 cup):
- Calories: 30
- Total fat: 0 g
- Sat fat: 0 g
- Carbs: 6 g
- Fiber: 3 g
- Total sugar: 3 g
- Added sugar: 0 g
- Protein: 3 g
- Sodium: 310 mg
Advertisements
Black Bean Soup
Time: 30 minutes
Makes: 8 cups
This lightly smoky black bean soup is on rotation in my kitchen all winter long. I hope it becomes a favorite for you, too.
To vary its flavor, try hot or sweet paprika instead of smoked paprika. Or spice it up with 1 Tbs. of chipotle powder instead of the smoked paprika. Want a thicker, creamy soup? Carefully purée 2 cups of the soup in a blender, then stir back into the pot. change up ingredients to your liking and add avocados if you’d like too!
Ingredients
- 2 Tbs. extra-virgin olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 1 large bell pepper, chopped
- 3 cloves garlic, minced
- 2 Tbs. tomato paste
- 1 Tbs. smoked paprika
- 1 Tbs. ground coriander or cumin
- 1 bay leaf
- 2 15 oz. cans no-salt-added black beans with their liquid
- 1¼ tsp. kosher salt
- freshly ground black pepper, to taste
- 1 Tbs. red wine vinegar
Instructions
- In a large heavy pot over medium heat, heat the oil until shimmering. Sauté the onion, carrots, and bell pepper until they start to brown, 7–10 minutes.
- Stir in the garlic, tomato paste, paprika, coriander, and bay leaf. Cook, stirring constantly, for 2 minutes.
- Stir in the beans with their liquid and 2 cups water. Simmer until the vegetables are tender to taste, 5–7 minutes. Remove the bay leaf.
- Season with the salt, pepper, and vinegar. Serve & enjoy!
Per serving (1 cup):
- Calories: 140
- Total fat: 4 g
- Sat fat: 0.5 g
- Carbs: 21 g
- Fiber: 7 g
- Total sugar: 4 g
- Added sugar: 0 g
- Protein: 6 g
- Sodium: 330 mg
The Naturally Blooming 