Updated Aug 9, 2018Chatelaine
carrots, peeled and chopped
1 1/2 tbsp
finely grated fresh ginger
1 900-mL carton
no-salt-added vegetable broth
1 400-mL can
frozen diced butternut squash
1 1/4 cups
1 1/2 cups
chopped kale, stems removed
white miso paste
lemon juice, (optional)
- HEAT oil in a large pot over medium. Add onion and carrots and cook until softened, 5 min. Stir in ginger and cook until fragrant, 2 min.
- ADD broth, coconut milk, squash, lentils and 1 cup water and bring to a boil. Reduce heat to medium-low and simmer until lentils and squash start to break down and thicken the soup, 15 min.
- STIR in kale and cook just until wilted, 1 min. Whisk miso with remaining 1/2 cup water in a small bowl until smooth, then stir into soup. Remove from heat. Add lemon juice. Serve with crusty bread for dipping.
Kitchen Tip: Never boil miso soup. High heat kills miso’s gut-healthy probiotics.
Kitchen Tip: Look for pre-washed, pre-chopped kale in the supermarket to cut down on prep time.
NutritionCalories 294, Protein 19 g, Carbohydrates 33 g, Fat 15 g, Fibre 7 g, Sodium 466 mg.
How to make an Easy Veggie Soup