Green Vegetable Soup with Miso

recipe list

Reveal by Bobbi Lin
  • Serves
Author Notes

In the future, I needed to dissipate the remnants of a CSA offer—kale, broccoli, carrots, and lemons. I browsed over to Meals In Jars, and there became as soon as a recipe for something called “hippie soup,” which called for precisely these ingredients! I tinkered with the recipe to use stuff I already had available, and got here up with a soup that tastes cherish a green smoothie, except for potential higher. This recipe is adaptable to no matter’s on your fridge: About half the massive majority of the soup regain to be leafy greens and at ease herbs, and the choice half regain to be broccoli, carrots, and something oniony. —ieatthepeach

Test Kitchen Notes

That is a straightforward yet nutritious soup! I traditional vegetable broth as the liquid and an immersion blender to purée, leaving it a little thick, as that’s how I cherish my wintry climate soups. I believed 1 bunch of scallions became as soon as a little too many, so I traditional half the bunch. The flavors from the greens and garlic, blended with the lemon, were glowing! The lemon gave it exact a flee of zip.

Editors’ conceal: Add the miso slowly, about 2 tablespoons at a time, and taste between additions. We stumbled on that 1/4 cup became as soon as pretty too worthy for our taste! —Heidi Campagna

  • Test Kitchen-Permitted


  • 3 cups

    vegetable broth or water, plus more as needed

  • 1 bunch

    curly or lacinato (dinosaur) kale, stemmed and roughly chopped

  • 1 bunch

    (or most of a bunch) parsley, leaves only

  • 1

    head/bunch broccoli florets, reduce or broken into 2-skedaddle pieces

  • 1

    huge carrot, coarsely grated

  • 1 bunch

    (or most of a bunch) scallions, chopped

  • 2

    huge garlic cloves, roughly chopped

  • 1/4 cup

    (4 tablespoons) white miso, or to taste

  • Juice of half a lemon, or to taste

  • Salt and freshly ground dim pepper to taste

  1. In a huge heavy pot with a tight-becoming lid, bring broth or water to a boil over medium-high heat. Add kale and parsley leaves, stirring until they wilt. Add broccoli, scallions, carrot, and garlic, and return to a boil. Lower the heat to abet the soup at a gradual simmer. Quilt and simmer for 15 to 20 minutes, or until the greens are entirely at ease nevertheless not tender.
  2. Elevate away the soup from the heat and purée with an immersion blender, or in batches in a stand blender. (Let it blend for a whereas—you desire the soup to be as at ease as conceivable.) Add broth or water as needed to skinny the soup to a consistency you cherish. Quilt and let the soup stand for 10 to quarter-hour to let the flavors meld. If needed, reheat the soup until it steams.
  3. Assign of dwelling miso in a exiguous heatproof bowl. Add a ladleful of the new soup and crawl until at ease, then lumber the aggregate abet into the soup. (As soon as the miso goes in, don’t let the soup boil.) Kind and add lemon juice, salt, and pepper as needed. Whenever you suspect the soup wants more miso, ladle off pretty more hot soup and crawl it in as before. Encourage warm.
  4. Leftover soup will abet, tightly lined, within the fridge for up to three days. The colour will flip drab over time, nevertheless the flavor will in actuality toughen pretty. You are going to seemingly are desperate to add every other squeeze of lemon when reheating.

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