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Winter Vegetable Soup with Miso

Winter Vegetable Soup with Miso
Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post


A couple of tablespoons of miso catapult this simple winter vegetable soup to one that is truly special, with a layered, deep savory taste that plays off the earthiness and sweetness of the vegetables beautifully. Instead of the carrots and celery root, you can substitute any root vegetables you have on hand — rutabaga, turnips, potatoes and/or parsnips would all work well.


Winter Vegetable Soup with Miso



3 tablespoons olive oil
1 large yellow onion (12 ounces, chopped)
3 medium carrots, cut into 1/4-inch-thicks coins
1 large celery root (1 pound), trimmed, peeled and cut into 1/2-inch dice
2 cloves garlic, minced or finely grated
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
1/2 teaspoon fine salt, plus more to taste
1/4 teaspoon, freshly ground black pepper
4 cups roughly chopped green cabbage (1/2 of a small head)
One (15-ounce) can no-salt-added chickpeas, drained
6 cups low-sodium vegetable or chicken broth
2 1/2 tablespoons white miso paste (shiro miso)
Fresh flat-lead parsley leaves, no garnish



In a large pot over medium heat, heat the oil until shimmering. Add the onion, carrots and celery root and cook, stirring occasionally, until the vegetables start to soften, about 6 minutes. Add the garlic, thyme, salt and pepper and cook, stirring, until aromatic, about 30 seconds.

Stir in the cabbage and chickpeas, followed by the broth, and bring to a boil. Reduce the heat to medium-low, partially cover and simmer until the vegetables are tender, about 10 minutes, then remove from the heat. Ladle about 1/2 cup of broth into a small bowl, add the miso, and whisk or stir to dissolve completely. Add the miso mixture to the soup and stir to combine. Taste, and season with additional salt, if desired.

Ladle the soup into bowls, garnish with the parsley and serve hot.


Servings: 6 (Makes about 10 cups)


Per serving (about 1 2/3 cups): Calories 226; Total Fat 9g (Sat Fat 1g); Protein 7g; Carb 32g; Fiber 8g; Sodium 729mg; Total Sugar 12g

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