What better way to start off the winter season than with a hearty vegetable and bean soup! The miso stock and hint of lemon give it a gorgeous flavour. Feel free to add bacon or ham if you are carnivorously inclined.
Serve with fresh, warm sourdough. Serves 5
2 tablespoons miso paste
About 1 litre water
1 teaspoon beef stock powder
1/2 tablespoon honey
1 onion, diced
2 cloves garlic, minced
1 red chilli, finely chopped
2 potatos, peeled, diced
1 sweet potato, peeled, diced
2 celery sticks, chopped
1 large carrot, chopped
1 zucchini, diced
1 cup green beans, chopped to desired size
2 large handfuls of silverbeet, chopped into slivers
1 tin cannellini beans, rinsed and drained
juice of 1 lemon
White wine (optional)
Parsley, basil, pepper and salt to taste
In a large pot put about an inch of water and heat. Mix through miso and beef stock until dissolved and add onion, garlic and chilli. When these are cooked through (about 5 mins) put in all the veges and fill up with water. Add the honey, lemon juice, herbs, salt and pepper. Add a generous splash of white wine if you have some lurking in the fridge. When the mixture has warmed through taste a bit of the liquid to make sure it has enough flavour – if not, add some more miso and/or stock. Add the canellini beans and cook until potato is soft (about 20 mins). Drizzle with olive oil and garnish with black pepper and fresh parsley before serving.