One-Pot Wonders
Green Vegetable Soup with Miso
Popular on Food52
6 Reviews
SophieL
May 8, 2021
Really enjoyed this soup. Used up lots of greens from my farm box and instead of vegetable broth I used chicken broth. This was my first time using miso and was very pleased with the flavor (thanks to the comment about not needing 1/4 cup). There's enough leftover for easy lunches this week.
arbequina
December 5, 2019
This soup is one of my go-tos when I'm starting to feel under the weather. It's super easy, tastes great, and feels like it has enough vitamins and other unidentifiable good for you stuff that it will battle off all the germs. I usually add the lemon serving by serving rather than all at once to maintain some of the green color, but other than that I make the recipe as-is. It's the best.
Melanie
January 6, 2018
Made this wonderful soup again, adding more vegetable stock and a large bunch of spinach. Also added 2 teaspoons of chili garlic sauce which gave it some kick.
AntoniaJames
November 8, 2017
Made this and love it. Here's a tip: if you have more than you'll be eating right after making it, only add lemon juice to that which you eat right away. If wait to add the lemon juice to the rest of it until right before you eat it, the soup will retain its vibrant green color. I've been slurping the leftovers warmed in the microwave in a big mug. Perfect for these dreary, chilly November days! A keeper. ;o)
marija
May 6, 2016
I made this today, but added onion and carrot first, then about 5 minutes later, kale and broccoli. Also I try to avoid soy stuff so no miso instead a tiny splash of fish sauce and no additional salt. Had some fresh cilantro so that went in too. It turned out very nice, takes 15min to make. I might just add a little less lemon next time.
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