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Roasted Garlic Miso Soup with Greens (Vegan)

Garlic, miso and greens are all super foods to help maintain and restore your body’s immune system. Enjoy this often as preventive medicine!

INGREDIENTS

  • 2 heads of garlic
  • 2 tablespoons olive oil
  • 6 cups water or vegetable broth 
  • 3 to 4 tablespoons white miso, to taste
  • 4 cups kale, chopped
  • pinch of red pepper flakes, garnish
  • squeeze of lemon, optional
  • sliced green onions, optional
  • himalayan salt to taste

INSTRUCTIONS

Preheat oven to 400 degrees

Roast garlic: Remove most outer layer of skin from bulbs of garlic, leaving the most inner layer so they will stay together. Cut off the tops of the garlic bulbs. Place bulbs cut side up on a piece of tin foil large enough to fold over and close tight at the top when done. Drizzle one tablespoon olive oil over each bulb. Close the tin foil by folding up the edges and squeezing them together at the top and fold over, or bring up the sides and fold over while pinching and folding the ends. Bake for 45-50 minutes. Let cool for 10 minutes.

Miso soup: In large pot, squeeze garlic bulbs into the pan and mush it a bit with the back of a wooden spoon. Add liquids, turn heat to medium-low. Add your miso and stir to incorporate the paste. Add in greens and let wilt until deep dark green, about 5 – 10 minutes.

Serve with a slice of lemon, scallions and pinch of red pepper flakes. 

Serves 4

NOTES

If using tofu, add in after adding the miso paste. Use soft, medium, firm or extra-firm tofu that has been pressed to remove excess moisture. To press you can either use your palms by using paper towels in between to soak up the moisture. Or place the tofu under a somewhat heavy book with paper towels on each side of the tofu for 10 minutes or so.

If staying away from soy, try using brown rice miso or chickpea miso.

Adding wakame (seaweed) as your green would also add great nutrition. Seaweed is full of essential minerals and vitamins that the body needs. You can find wakame dehydrated so it will last in the pantry a long time. Simply crumble some in your soup, wait a few minutes and it will add lots of valuable trace minerals. Here is a site that offers a bit of information and many recipes using wakame

By: simple-veganista

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