Sesame (Miso) Roasted Vegetable Soup
This soul-warming recipe reuses leftover Miso Roasted Root Vegetables, transforming them into a chunky, decadent, and rich soup. Perfect for cold weather, it balances umami flavors from miso with the deep notes of sesame oil. It comes together easily with the help of a food processor or immersion blender.
Ingredients
- 4.5 cups roasted vegetables
- 2 tablespoons olive oil
- 2.5 garlic cloves minced
- 0.5 yellow onion diced
- 0.5 teaspoon allspice
- 0.5 teaspoon five-spice
- dash nutmeg
- to taste salt and pepper
- 5 cups vegetable stock
- 1 tablespoon miso paste
- 2 tablespoons maple syrup
- for garnish coconut milk/heavy cream
- for garnish sesame oil
- for garnish cilantro chopped
- for garnish pomegranate seeds
- for garnish sesame seeds roasted
Instructions
- Measure out 4-5 cups of roasted vegetables.
- In a deep pot, heat olive oil. Sauté the onions and garlic until fragrant.
- Add the allspice, five-spice, and nutmeg to the onion and garlic mixture and stir until everything is coated and the spices are fragrant.
- Add the roasted vegetables and vegetable stock. Bring to a simmer and cook for 10 minutes, covered.
- Transfer the soup to a food processor, or use an immersion blender, and blend until smooth.
- Add the miso paste (if using) and maple syrup, then blend until combined.
- Pour the soup into bowls and garnish with coconut milk or heavy cream, sesame oil, chopped cilantro, pomegranate seeds, and roasted sesame seeds. Serve with crusty bread.