Hearty Savoy Cabbage, Squash & Bean Soup with Miso – GF,Vegan
Prep time
Cook time
Total time
Nice and chunky!
Author: thefussiesteater.com
Recipe type: Soups
Serves: 6
Ingredients
- 2 Spanish Onions – Sliced and diced
- 1 hot green Chilli Pepper
- 1 med green Chilli Pepper
- 1 knob (15g) ginger – sliced and diced
- 6 Garlic cloves – sliced and diced
- 1 Tbs White Miso Paste
- 1.5 Tbs Tomato Paste
- 140g or 3 carrots – sliced
- 8 Brussel Sprouts – ends chopped off and halved
- 1 Sweet Potato – sliced and diced
- 250g or ½ a small Cauliflower – chopped into bite size pieces
- 150g Broccoli – chopped into bite size pieces
- 4 cups Vegetable Stock
- 2 cans chopped Tomatoes
- 1 Tbs dried chives
- 1 tsp dried basil
- 1 tsp Hungarian Hot Paprika
- 1 tsp ground Coriander
- ½ tsp chilli flakes
- ½ tsp ground white Pepper
- Sea Salt
- Bunch of fresh Coriander – chopped finely
- ½ Savoy Cabbage – thinly sliced
- 1 can Butter Beans
- 250g unsweetened non-diary yoghurt (preferably home made)
Instructions
- In a large saucepan, cook the onions, garlic, ginger and chilli’s in enough filtered water to just cover, cook until soft & translucent on med-low heat. Lid half on. Approx 10min
- Add the carrots – cook for a further 5min
- Add miso and tomato paste
- Add all the spices and dried herbs – combine well
- Add the rest of the vegetables except the cabbage
- Add the stock and cans of tomato
- Combine well
- At this point all that should be remaining is the can of beans, coriander, cabbage & yoghurt. Leave to the side
- Bring soup to boiling point, then turn down to the lowest heat, cover and simmer for approx 20min
- Add the coriander and beans
- Simmer for another 10min
- Add the cabbage and yoghurt.
- Simmer for another 5min
- Turn off heat
- Garnish with chopped Coriander.
- Enjoy!
This post was submitted to ‘Sunday Night Soup Night! 4/8/2012′ @ http://easynaturalfood.com and to ‘Slightly Indulgent Tuesday; 4/10/12 @ http://simplysugarandglutenfree.com and to ‘Fat Tuesday: April 10, 2012′ @ http://realfoodforager.com/ and to ‘Whole Food Wednesday: Baked Ricotta with ‘ @ http://www.beyondthepeel.net
always nice to discover a fellow London-er, into eating real food that’s local seasonal and organic, and who is just as much into veggies as I am (: one tip- stir in the miso paste only right at the end after removing from heat, to preserve the healthy gut-building micro-organisms from the fermented miso.
Thanks for the advice regarding the miso paste. I’ll make sure I do that in the future.
Thanks for looking!
What a wonderful heart soup! I love all of the veges in this soup, and miso paste is always a great finishing touch. Thanks for sharing another great soup with Sunday Night Soup Night!