Vegetable, miso and coconut cream soup2015-12-04
- Servings : 3-4
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 0m
This recipe is from the last workshop run by our friend and contributor Adriana Ortemberg at Veritas on the occasion of Vegan Fortnight. To make it she used our Genmai Miso Organic Stock.
It’s based on our delicious Genmai miso stock, with vegetables and one or two other ingredients widely used in oriental cookery.
It’s a perfect winter soup, to warm up cold days. Because, as Adriana says, root vegetables like beetroot or carrots are ideal to combat the cold. They nourish us and reinforce our energy.
Beetroot is a large, fleshy root. Its cultivation goes back a long way. Ancient civilisations only ate the leaves; the root was only used as a medicine to relieve toothache and headaches. It’s also known that the Romans ate this root, but it wasn’t until the 16th century that it re-entered people’s diet, specifically in England and Germany.
Today beetroot is widely grown, especially in Europe. France and Italy are the main producers of this root.
- 100 g raw beetroot
- 100 g carrots
- 50 g onion
- 2 tablespoons of coconut oil
- 300 ml Amandín Organic Genmai Miso Stock
- 50 ml water
- 1 g turmeric root
Peel the beetroot and the onion. Scrape or peel the carrots. Cut all the vegetables into small pieces.
Lightly fry them in a casserole with a pinch of salt and the coconut oil, at medium/high heat, for about 5 minutes. Cover and carry on cooking at medium heat until the vegetables are soft.
Add the miso stock, the water and the turmeric root and whiz it up to get a fine cream.
Serve with bread sticks or broken gluten-free biscuits and some roasted seeds. You can also roast the vegetables in the oven, to give it a more concentrated flavour.
Average Member Rating
(0 / 5)
0 people rated this recipe
Amandín Product Advantages
Genmai Miso Organic Stock