This nourishing and hearty soup was inspired for my mother who just underwent major surgery. She needs easily digestible, protein rich and comforting foods. This soup fits the bill. Feel free to get creative with some spices and truly any other veggies that appeal, cauliflower, broccoli or zucchini would be divine. Whether you do it by the book or add your own twist, your and your loved ones are sure to feel it’s healing nature…be sure to cook it with a lot of love…always.
Healing Creamy Vegetable Miso Soup
3-4 Tablespoons coconut oil
1 medium red onion, medium dice
4 cloves garlic, chopped
2 inch piece of ginger, tough ends removed and chopped
2 large parsnips, unpeeled and roughly chopped
3 medium carrots, rough chopped
2-1/2 pound acorn squash, seeded and cut into 3/4-inch cubes (leave skin on)
1 cup lentils, brown green or red
8 cups vegetable or chicken broth*
1 can coconut milk, full fat
1/2 pound of firm tofu
1/2 cup miso paste, white, yellow or brown**
1 small bunch of cilantro
Makes about 8 servings
Melt the oil in a large sauce pot over medium heat. Add the onions, garlic and ginger and sauté until the onions begin to soften. Add the vegetables, lentils, stock and coconut milk stock and the coconut milk. Bring to a boil; reduce heat and cover. Simmer until lentils are cooked through; about 40 minutes.
If you have a VitaMix or other high speed blender; add half the mixture to the blender and secure the lid (if you do not, see note ***). Add the miso, tofu and cilantro and blend until the soup is nice and smooth. Pour into another pot or large storage container and repeat with remaining soup. If the soup is a bit think you can add a touch more stock, coconut milk or water. Taste and adjust seasoning with salt if necessary.
Tips & Notes~
* If making this recipe vegan or vegetarian, use veggie broth.
** If necessary, check that your miso paste is gluten-free.
***If you do not have one of these blenders you can either use an immersion blender or allow the soup to cool most of the way and use a regular blender as they typically do not handle hot liquids.
You can make this soup with just about any winter squash or pumpkin. Most of them have to peeled before cooking however while the acorn squash skin is edible.
If you would like the soup to be richer you can substitute more coconut milk for the broth.
Top this soup with a dollop of Greek yogurt or sour cream for some added good bacteria and richness.
Add a few tablespoons of madras style curry powder to the onions while they are sauteing.