One-Pot Wonders

Green Vegetable Soup with Miso

December 27, 2015
1 Rating
Photo by Bobbi Lin
Author Notes

One day, I needed to use up the remnants of a CSA delivery—kale, broccoli, carrots, and lemons. I browsed over to Food In Jars, and there was a recipe for something called "hippie soup," which called for exactly those ingredients! I tinkered with the recipe to use stuff I already had on hand, and came up with a soup that tastes like a green smoothie, except way better. This recipe is adaptable to whatever's in your fridge: About half the bulk of the soup should be leafy greens and soft herbs, and the other half should be broccoli, carrots, and something oniony. —ieatthepeach

Test Kitchen Notes

This is a simple yet nutritious soup! I used vegetable broth as the liquid and an immersion blender to purée, leaving it a little thick, as that's how I like my winter soups. I thought 1 bunch of scallions was a little too many, so I used half the bunch. The flavors from the vegetables and garlic, combined with the lemon, were wonderful! The lemon gave it just a hint of zip.

Editors' note: Add the miso slowly, about 2 tablespoons at a time, and taste between additions. We found that 1/4 cup was a bit too much for our taste! —Heidi Campagna

  • Serves 4
  • 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, cut or broken into 2-inch pieces
  • 1 large carrot, coarsely grated
  • 1 bunch (or most of a bunch) scallions, chopped
  • 2 large 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 black pepper to taste
In This Recipe
  1. In a large heavy pot with a tight-fitting 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. Reduce the heat to keep the soup at a steady simmer. Cover and simmer for 15 to 20 minutes, or until the vegetables are completely tender but not mushy.
  2. Remove the soup from the heat and purée with an immersion blender, or in batches in a stand blender. (Let it blend for a while—you want the soup to be as smooth as possible.) Add broth or water as needed to thin the soup to a consistency you like. Cover and let the soup stand for 10 to 15 minutes to let the flavors meld. If needed, reheat the soup until it steams.
  3. Place miso in a small heatproof bowl. Add a ladleful of the hot soup and whisk until smooth, then stir the mixture back into the soup. (Once the miso goes in, don't let the soup boil.) Taste and add lemon juice, salt, and pepper as needed. If you think the soup needs more miso, ladle off a bit more hot soup and whisk it in as before. Serve warm.
  4. Leftover soup will keep, tightly covered, in the fridge for up to 3 days. The color will turn drab over time, but the flavor will actually improve a bit. You'll probably want to add another squeeze of lemon when reheating.

See what other Food52ers are saying.

  • arbequina
  • Melanie
  • AntoniaJames
  • marija