This steaming, hearty soup-for-dinner recipe is easy and fairly quick. Just add salad and crusty bread and you’ve got a great dinner.
While soups are all very simple to make, what makes any soup flavorful is the time that you take at the beginning to develop the flavor. I mention this often, taking time in the kitchen, with ingredients. What this means is that you need to go slowly at the beginning to really cook the vegetables well. You want them to at least be tender, but even better, you want a little browning on the bottom of the pan. It’s a challenge to write this into a recipe, because you don’t want to brown the vegetables completely, what you are looking for is that little circle of brown that blooms on the bottom of your stockpot when some of you think you might have cooked your veggies too long. This actually has a name and it’s called “fond.” I call it the “yummy good stuff’ and it is what will make your soup really good in addition to warm and nourishing.
Root Vegetable Soup with Miso
This is a simple, but satisfying soup. My girls ate this one for several days in a row. THEY asked for it over and over.
2 tablespoons olive oil
2 medium onions, peeled
4 carrots, peeled
1 sweet potato, peeled
3 medium red potatoes
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 cups low salt vegetable stock
3 tablespoons miso paste
1 tablespoon tamari or soy sauce
Cut all vegetables into 1 inch chunks. Heat the oil in a large stockpot over medium-high heat. Add vegetables and sauté for 10-15 minutes. Add the salt and pepper and then the stock. Add the miso and tamari and bring to a boil. Reduce heat and simmer for 30-40 minutes.
Serves 4-6
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