Creamy Ginger-Miso Soup

 
 

Ingredients

2 cups sliced leeks (white parts only, from about 2 leeks)

4 cups coarsely chopped cauliflower florets 

4 garlic cloves, chopped

6 cups vegetable broth

1 teaspoon onion powder

1½ tablespoons white miso paste

1 (2-inch) piece fresh ginger, peeled and coarsely chopped

1 teaspoon distilled white vinegar or rice vinegar

¼ cup raw sesame seeds

Salt (optional)

Directions

  1. In a large stockpot, combine the leeks, cauliflower, garlic, broth, onion powder, miso, and ginger.

  2. Bring to a boil over medium-high heat. Reduce the heat to medium-low and cook until the cauliflower is fork-tender, about 10 minutes. Remove from the heat.

  3. Transfer the soup to a high-speed blender. Add the vinegar and sesame seeds, and blend until smooth and creamy for about 60 seconds. 

Nutrition Per Serving (Approx.)

Number of Servings: 4

Serving Size: ~1½ cups (approx. 350–375 ml)

Calories: ~150 kcal

Total Fat: ~6 g

Saturated Fat: ~1 g

Unsaturated Fat: ~5 g

Cholesterol: 0 mg

Sodium: ~550–650 mg (varies according to the broth and the miso)

Carbohydrates: ~20 g

Dietary Fiber: ~5 g

Total Sugars: ~6 g (naturally occurring sugars)

Protein: ~6 g

Potassium: ~700 mg

Joanna Martin