This warming and vegetable soup was created by Peter Berley and originally published in Fine Cooking magazine using carrots, sweet potatoes and kale, but we find you can use a wide variety of vegetables and greens. It is as hearty as beef-based vegetable soups but is entirely vegetarian. Packed with iodine from its base of Dashi, a seaweed-based stock, it is an excellent health booster for the winter months. Try adding noodles or brown rice for a full-on meal.
Ingredients
*1 6×1-inch strip kombu (dried kelp)
*6 cups water
2 tbs. extra-virgin olive oil
1 cup leeks, white and light-green parts only, sliced thin
1 tbs. finely chopped fresh ginger
2 tsp. finely chopped garlic
2-3 cups root vegetables, peeled and cut into chunks
2-3 cups coarsely chopped winter green, such as kale or arugula
1/2 cup red miso
* you can use any store-bought seaweed stock to save time
Preparation
In a medium-sized pot over medium heat, add kombu to water, bring to a boil, and simmer for 1 minute. Remove the kombu and discard. Set aside. In a medium saucepan, sautee the leeks in the oil until softened, then add the ginger and garlic and cook for 1 or two more minutes, then add the root vegetables and cook until slightly softened. Add the stock and bring to a boil, then add the greens and simmer until all vegetables are tender.
In a small bowl, add a little bit of the dashi from the pot to the miso and stir until dissolved. Add this to the soup and simmer for 1 minute.