I used miso bouillion for this soup, although it did have onion in it. Out of all store bought organic stock this was the one with the most diet friendly vegetables. Alternatively, you can make your own vegetable stock, I just didn’t have any on hand. I was a bit concerned how a combination of Courgettes and Squash would come out. But suprisingly its quite a tasty soup.
Ingredients
1 med Butternut Squash – peeled & cubed
4 Carrots – roughly chopped
100g Sweet Potato – peeled & roughly chopped
2.5 Courgettes – 1cm sliced pieces
10 med ripe Tomatoes on the vine – cut into 4 wedges
200g Kale leaves
30g fresh Basil leaves – torn
12g fresh Mint leaves – torn
1 Tbs Brown Miso Paste
1 tsp Horseradish
6 Cups of Vegetable Stock OR 20g Miso Bouillon with 6 Cups of filtered water
½ cup Almond Milk
Chives – to garnish
VEG MARINADE
½ tsp Hungarian Paprika
½ tsp ground Chili
½ tsp Sumac
½ tsp ground Cumin
½ tsp ground Coriander
2 tsp dried Oregano
Pre-heat the oven to 180 degree Celsius. In a small bowl add all the spices ‘VEG MARINADE’ and combine well.
Place the Squash, Carrots and Sweet Potato in one large bowl and the tomatoes & Courgettes in another. Sprinkle the ‘VEG MARINADE’ over the vegetables, toss to combine well.
Spread vegetables on two non stick baking trays. Cover completely with foil. Bake for 1.5 hours. In a food processor blend ½ the roast vegetables with ½ the Miso Stock, ½ the Almond Milk, ⅓ of the Basil & Mint.
Repeat this with the second batch. Pour both batches into a large saucepan. Turn on the heat to med-high.
Add the horseradish and Brown Miso paste – stir well – make sure you don’t burn the bottom of the soup – stir regularly. Add the Kale. Bring to boil. Turn down the heat to a simmer.
Simmer for 10-15min. Add the remaining mint, basil. Simmer for a further 5 min. Garnish with chopped chives.