Miso and Butternut Soup
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Serves: 2
Prep Time: ~10 minutes
Cook Time: ~35 minutes
This silky miso & butternut soup is more than just comfort food; it is a bowl full of immune-boosting goodness. This combination includes vitamin A from squash, vitamin C from kale, gut-friendly probiotics from miso, and anti-inflammatory power from garlic and ginger. Every spoonful helps support your body’s natural defences.
Ingredients:
- 2 teaspoons of rapeseed oil
- 1 large onion, chopped
- 400g of butternut squash (leave the skin on), cut into chunks
- 2 garlic cloves, chopped
- 210g can butter beans, drained
- 2 teaspoons of vegetable bouillon
- 1 litre of water
- 80g shredded kale, finely chopped
- 2 teaspoons of sesame oil
- 2 teaspoons of toasted sesame seeds
- 2 teaspoons grated ginger
- 1 tablespoon of brown rice miso paste
Cooking Instructions:
1. Softening the Base: Heat the rapeseed oil over medium heat. Sauté the onion for about 5 minutes until softened, then stir in the squash and garlic for another minute. Add the butter beans, bouillon, and water. Simmer mixture covered for 20 minutes.
2. Prep the Topping: While the soup cooks, steam the kale for about 10 minutes until just tender. Drizzle with sesame oil and toss together with toasted sesame seeds and grated ginger; then set aside.
3. Finish the Soup: Remove the soup from the heat, stir in the miso paste, and blend until smooth using a hand blender (or a countertop blender in batches).
4. Serve: Pour the soup into bowls and top each serving with a generous spoonful of the sesame-ginger kale topping.
Written by Sydney Glac, Health Promotion Coordinator/ Recipe adapted from BBC Good Food
