Very green soup

I love it how the cold weather gives us a chance to make thick stew-like vegetable soups, very warming! And I like how green this soup looks ­čśÇ

 

half a medium broccoli head, cut into florets

1 medium onion, diced

half a portobello mushroom, cubed

about 3/4 cup cubed hokkaido pumpkin

handful of chopped kale

half of a smaller parsley root, cubed

half of a medium carrot, cubed

a small handful of small brussel sprouts, cut in halves

a 2 inch piece of wakame seaweed

a couple of sage leaves

2 or 3 heaping tsps of dark miso, diluted

salt

 

First sautee the onion on a bit of water with a pinch of salt until it softens, then add sage leaves. Continue with adding the hard vegetables – carrot, parsley root, pumpkin and also the mushroom, cover with water to submerge and cook for about 10-15 minutes. Add more water, broccoli, kale and a piece of wakame and cook for another 5 minutes. Take the pot off the stove and blend with a handheld mixer until the soup is mostly smooth, but it┬┤s nice to leave some chunks if you like that. Add brussel sprouts and bring back to boil. After about 3 minutes (if the sprout halves are really small, this is enough) turn the flame to lowest setting so the soup stops bubbling, add diluted miso and gently simmer for 5 minutes.

I served the soup with pressure cooked rice and hato mugi (1:1 ratio) and some sauerkraut.

 

 

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Filed under Recipes, Soups

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