Carrot Squash Soup with Miso
AuthorWarren KingCategoryEarth 2 onions, minced
2 carrots, cubed
1 Kabocha pumpkin, or buttercup squash, cubed
1 Extra Virgin Olive Oil
4 cups vegetable stock or water
1 tsp of light miso, or to taste
Sprig of parsley
1
Sauté onions for about 5 minutes and add the rest of the vegetables and sauté for 3 minutes. Add the vegetable stock or water and cook for about 20 minutes, or till vegetables are soft. Dilute miso paste with water and add to soup and simmer on low heat for 5 minutes. Serve with a spring of parsley
Ingredients
2 onions, minced
2 carrots, cubed
1 Kabocha pumpkin, or buttercup squash, cubed
1 Extra Virgin Olive Oil
4 cups vegetable stock or water
1 tsp of light miso, or to taste
Sprig of parsley
Directions
1
Sauté onions for about 5 minutes and add the rest of the vegetables and sauté for 3 minutes. Add the vegetable stock or water and cook for about 20 minutes, or till vegetables are soft. Dilute miso paste with water and add to soup and simmer on low heat for 5 minutes. Serve with a spring of parsley