I was at the grocery store several times this week, and I noticed something: I kept gravitating toward green things–deep, dark green spinach, Swiss chard and kale, crunchy celery, bright, leafy parsley, even pistachios. I took this as a sign that my body is craving the many nutrients found in green foods. Though I love green smoothies, I was also craving something warm and cozy. In the last week, we have gotten at least 18 inches of snow and endured very cold temperatures, so soup sounded comforting. I have always loved putting leafy greens in soups, but yesterday, I decided to focus most of the soup on green foods. I also had some miso paste in the refrigerator that has been calling out to be used, so I decided to create a soup with the green vegetables and the miso paste, and add some potatoes to make the soup more filling, therefore hopefully satisfying my eaters who have hearty appetites. Miso is made from fermented soybeans (and in the paste I have, it also contains brown rice), and is often used in Japanese cooking. I love the tangy, rich flavor of miso, in addition to all the health benefits. Miso is full of minerals, protein, and antioxidants, and because it is a fermented food, it also has probiotics, which are good for our digestion. I probably don’t need to go into the health benefits of green foods–we all know they are loaded with nutrients. If you are not a big potato fan, you could also substitute soba or some other kind of thin noodle for the potatoes and sill reap the benefits of this tasty and nutrient-infusing soup. I am going to bring a bowl of this healthy and delicious stuff to Angie’s Fiesta Friday potluck at the Novice Gardener, hosted by Sonal from Simply Vegetarian 777 and Josette from The Brook Cook. I hope you all have a wonderful weekend!
Green Infusion Soup with Potatoes and Miso
Ingredients:
- 4 medium-sized potatoes, scrubbed and chopped into small cubes
- 2 stalks of celery, finely chopped
- 6 cups of vegetable broth
- 2 teaspoons of chives, finely chopped
- 3 cups of dark, leafy greens (spinach, Swiss chard, and/or kale)
- 4-5 tablespoons dark miso paste
- about 1 cup flat-leaf parsley, chopped (more if desired)
- about 1/3 cup shelled pistachios (optional)
Directions:
Wash and chop the potatoes, celery, chives, and parsley. In a large pot, bring the 6 cups of vegetable broth to a boil. Gently tip in the potatoes and celery. Reduce the heat to a simmer, and simmer the potatoes and celery for about 15-20 minutes, or until they are fork-tender. Add the chives. Gradually add the miso paste, one tablespoon at a time, stirring to dissolve the paste in the broth after each addition. Go by your own tastes–you may want more or less miso, but 4-5 tablespoons is a good estimate. Then add the greens, cooking until they just begin to wilt. After you add the miso and greens, do not bring the soup back to a boil; just gently heat. Ladle the soup into bowls, and add the parsley and optional pistachios to garnish. Enjoy!
What a hearty soup my dear! The only way I have used Miso paste is in simple soup/ broth with tofu and nori. You have taken it to another level. I am bookmarking this recipe for sure. So creative and just wow!
Thank you, Sonal! I just love the taste of miso and greens.
I feel the same way about green foods. And I love miso. I just bought a bunch of miso paste. I don’t know exactly what I’m going to do with it yet, but i have a few ideas. What a beautiful soup. I’m definitely going to have to do this!
Thank you, Amanda. I will be interested to see what you do with miso. Yes, I also feel best when I’ve had lots of green foods!
–Jenny
This soup looks amazing, even better that it’s so good for you!
Thank you, Michelle.
Looks so warming, healthy, and delicious! 🙂 Josette
Thank you, Josette! Thank you for co hosting Fiesta Friday this week!