My golden turmeric and miso leftover vegetable soup

Sandra Slawinski 17th July 2019 0 comments

Does this happen to you too? You go to the farmers market and get all excited about the abundance of gorgeous summer vegetables and you buy and buy and buy. Only to realize when you come home you actually won’t be home for most dinners this week and you are going out of town for the weekend. Blast, all these gorgeous vegetables going bad in the fridge. This is where I than stock up my freezer and make soup. I have a few staples like potage bonne femme ( leeks, carrots, potatoes) and mint-green pea soup but I also like to change it up a bit. This golden turmeric and miso soup is definitely packed with flavour and can be made with any vegetables you got left in the fridge.



MY SOUP – take any vegetable you have left: I had some asparagus, carrots and Swiss chard left over. Toss cut veg in a stock pot, add vegetable stock so the veg are covered. Add a sachet of miso paste, 1 large table spoon or 2 of dried ground turmeric and bring to a boil. When vegetables have softened, (half) blend and season to taste with salt and pepper.

Watch out as the miso is already salty in flavour, so taste first.

I tend to half blend my soup so it still has some pieces of crunchy vegetables and yet a creamy texture versus a watery broth. That’s just my favourite way to eat it.

I freezer a few 1 portion containers so when I get home and don’t feel like cooking but don’t want to comfort food order, my miso soup will be thee waiting for me.

STEP 1: No need to peel carrots used in soup, I use this nifty brush to clean them of all sand and dirt.

All this lovely goes straight into my compost bin on my terrace.

The base for my soup this time was whatever was left in my fridge: carrots, Swiss chard, leeks and green asparagus.

TURMERIC – this ginger like plant is grown mostly in India  and used in traditional Ayurvedic medicine as an anti-inflammatory and antioxidant. The yellow-orange spice is used in many curry dishes both dried and fresh. It reveals an earthy, spicy flavour.

MISO –  this thick paste high minerals and vitamins is a traditional Japanese seasoning made from fermented soybeans and is used to flavour sauces and make miso soup. It gives and earthy salty yet sweet taste to the soup.

Also soften the hard vegetables like carrots first. `I always use a couple of fresh baie leaves with carrots, it smells soooooo good!

Sothen all veg and add stock with miso paste. Add plenty of turmeric and season later as don’t forget miso paste is salty.

Written and photographed by Sandra Slawinski without commercial deals. I used my stock pot from Le Creuset, bowls are from Serrax, Ikea and Hema