Red lentil coconut-miso soup

Prep 15 min
Total 35 min
Serves 8

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Ingredients

2 tbsp
1
onion, chopped
2
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
2 cups
frozen diced butternut squash
1 1/4 cups
red lentils
1 1/2 cups
water, divided
6 cups
chopped kale, stems removed
1/3 cup
white miso paste
2 tbsp
lemon juice, (optional)

Instructions

  • 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.

 

Nutrition

Calories 294
Protein 19 g
Carbohydrates 33 g
Fat 15 g
Fibre 7 g
Sodium 466 mg
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How to make an Easy Veggie Soup

Issue: March 2018

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Photo credit: Photo, Erik Putz.

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