White Bean & Miso Vegetable Soup (Easy Vegan Recipe)
Continuing with my winter soup theme of late, this White Bean & Miso Vegetable Soup is so quick and easy to make and is packed full of amazing umami flavour. It really is winter wellness in a bowl as it’s packed full of plant-based protein, fibre, antioxidants, phytonutrients, vitamins and warming anti-inflammatory spices.
I find myself gravitating towards soup recipes in winter more and more these days because they’re so quick and easy to make and they’re super nutritious and hydrating. When the weather is colder it can be easy to forget to keep up your water intake, so adding a bowl of soup to your day is one good way to help with that. Soups are also naturally sugar and oil free and this recipe is also gluten and dairy free/vegan too.
Serve this flavoursome soup with shredded of nori strips, a sprinkle of hemps seeds and salt & pepper to your taste.
Miso Vegetable Soup (Easy Vegan Recipe)
Serves: 4
Prep time: 10 minutes Cook time: 30 minutes
6 cups filtered water
1 Tbsp vegetable bouillon (or veggie stock)
2 Tbsp miso paste
1 medium red/purple sweet potato
1 medium orange sweet potato
1/3 head cauliflower
6 stalks celery
1 bunch kale
1 knob fresh ginger, grated (or 1 tsp ground ginger)
2 cloves garlic, crushed
salt + pepper
1 can white beans, rinsed & drained
To serve (optional):
fresh coriander
nori (dried seaweed)
Place the water, vegetable bouillon and miso in a large saucepan, add a lid and bring to a simmer over medium heat.
Peel the sweet potatoes, chop into cubes and add to the pan of simmering water.
Cut the cauliflower and celery into small pieces and add to the pan.
Remove the stems from the kale, chop the leaves and add to the pan.
Add the crushed garlic, ginger, salt, pepper and white beans.
Allow the soup to simmer gently for 10 minutes until you can easily push a fork through the veggies.
Remove from heat and carefully blend the soup lightly either with a stick blender or in a high speed blender. This soup is nice when it’s slightly chunky so don’t overblend.
Top with nori strips and fresh coriander if desired.
Store any leftover soup in a sealed container in the fridge for up to 5 days.
