Miso Potato Soup
Why I love it
I love vegan soup recipes, and you should too!! Once you get the basics down, you can make any type of soup you want! I love this soup because it has the protein, veggies, and carbs all in one. When I'm making soup and it doesn’t involve carbs, I always see it as more of an appetizer. This one is hearty and a full meal that’s packed with flavor. The umami from the miso paste is the creative flare on this that was oh so needed. Also, nothing beats adding spinach into soup and having it cook in milliseconds. Whenever I eat spinach, I feel like the epitome of health. It’s also underrated, nobody puts baby spinach in the corner. Whether it’s cold out or cold in your house, you need this soup.
Ingredients
½ cup diced carrots
½ cup diced celery
½ cup diced onion
½ cup sliced mushrooms
1 cup potato wedges
2 cups white beans
1 tsp miso paste
1 tsp vegetable base (I used Better than Bouillon)
4 cups water
A handful of spinach
Olive oil to taste
Salt and pepper to taste
Optional toppings: fresh cracked pepper, a drizzle of hot sauce, and parsley
Replacements
I tried to keep this dish as simple as possible but you can substitute any vegetables into it. You can also add in a splash of milk to make it more creamy.
Recipe
Cook your carrots, celery, and onions (mirepoix) in a large pot on low heat with olive oil, salt, and pepper.
Stir in the mushrooms and potatoes and make sure they get coated in the oil and seasonings.
Add the miso paste, vegetable base, and water to the pot. Raise the heat to high.
Blend 1 1/2 cups of white beans in a high powered blender. You may have to add water to get it going. Add the beans into the soup. Once the soup reaches a boil, lower to a simmer and cover for 20 minutes.
Stir in the spinach and remaining 1/2 cup of white beans. Serve in a bowl and top with fresh cracked pepper, hot sauce, and parsley. Enjoy!
