TWO PLANT-BASED SOUPS TO WARM UP YOUR WINTER

Miso Ginger Vegetable Soup

Time: 20 minutes

Makes: 6 cups

This miso soup makes a simple starter (or a light main dish, if you add tofu to it). Prefer a milder ginger taste? Add the ginger with the carrots and bok choy in step 2.

Ingredients

  1. 3 Tbs. miso paste
  2. 1 carrot, thinly sliced
  3. ½ lb. baby bok choy, halved or quartered lengthwise
  4. 4 mushrooms, sliced
  5. 2 scallions, sliced
  6. 1 Tbs. minced ginger
  7. 1 sheet toasted nori, cut into squares (optional)

Instructions

  1. In a medium pot over high heat, bring 4 cups water to a boil. Whisk in the miso.
  2. Add the carrots and bok choy. Cover and simmer until the vegetables are tender-crisp, 1–2 minutes.
  3. Turn off the heat, then add the mushrooms, scallions, and ginger. Serve with the nori, if using. Enjoy!!!

Per serving (1 cup):

  • Calories: 30
  • Total fat: 0 g
  • Sat fat: 0 g
  • Carbs: 6 g
  • Fiber: 3 g
  • Total sugar: 3 g
  • Added sugar: 0 g
  • Protein: 3 g
  • Sodium: 310 mg
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Black Bean Soup

Time: 30 minutes

Makes: 8 cups

This lightly smoky black bean soup is on rotation in my kitchen all winter long. I hope it becomes a favorite for you, too.

To vary its flavor, try hot or sweet paprika instead of smoked paprika. Or spice it up with 1 Tbs. of chipotle powder instead of the smoked paprika. Want a thicker, creamy soup? Carefully purée 2 cups of the soup in a blender, then stir back into the pot. change up ingredients to your liking and add avocados if you’d like too!

Ingredients

  1. 2 Tbs. extra-virgin olive oil
  2. 1 large onion, chopped
  3. 2 large carrots, chopped
  4. 1 large bell pepper, chopped
  5. 3 cloves garlic, minced
  6. 2 Tbs. tomato paste
  7. 1 Tbs. smoked paprika
  8. 1 Tbs. ground coriander or cumin
  9. 1 bay leaf
  10. 2 15 oz. cans no-salt-added black beans with their liquid
  11. 1¼ tsp. kosher salt
  12. freshly ground black pepper, to taste
  13. 1 Tbs. red wine vinegar

Instructions

  1. In a large heavy pot over medium heat, heat the oil until shimmering. Sauté the onion, carrots, and bell pepper until they start to brown, 7–10 minutes.
  2. Stir in the garlic, tomato paste, paprika, coriander, and bay leaf. Cook, stirring constantly, for 2 minutes.
  3. Stir in the beans with their liquid and 2 cups water. Simmer until the vegetables are tender to taste, 5–7 minutes. Remove the bay leaf.
  4. Season with the salt, pepper, and vinegar. Serve & enjoy!

Per serving (1 cup):

  • Calories: 140
  • Total fat: 4 g
  • Sat fat: 0.5 g
  • Carbs: 21 g
  • Fiber: 7 g
  • Total sugar: 4 g
  • Added sugar: 0 g
  • Protein: 6 g
  • Sodium: 330 mg

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