Description
This Roasted Garlic Miso Soup with Greens is a healing, immune-boosting bowl packed with roasted garlic, miso, and kale. A warming vegan soup perfect for wellness, comfort, and flavor.
Ingredients
- 2 heads of garlic
- 2 tablespoons olive oil
- 6 cups water or vegetable broth
- 3 to 4 tablespoons white miso, to taste
- 4 cups kale, chopped
- Pinch of red pepper flakes, for garnish
- Squeeze of lemon, optional
- Sliced green onions, optional
- Himalayan salt, to taste
Instructions
1. Preheat oven to 400°F (200°C).
2. Remove most of the outer skin from the garlic bulbs, leaving the innermost layer intact. Cut off the tops of the bulbs.
3. Place garlic cut side up on a sheet of foil. Drizzle 1 tablespoon of olive oil over each bulb. Fold and seal the foil to make a pouch.
4. Roast the garlic for 45–50 minutes. Let cool for 10 minutes after roasting.
5. In a large pot, squeeze the softened garlic cloves into the pan and mash with the back of a spoon.
6. Add the water or broth and heat over medium-low.
7. Stir in the white miso until fully dissolved.
8. Add chopped kale and simmer for 5–10 minutes, until wilted and deep green.
9. Serve hot, garnished with red pepper flakes, lemon juice, and sliced green onions if desired.
Notes
For added protein, you can include tofu after adding the miso. Use any type—just press out excess moisture first. Avoid boiling the soup after adding miso to preserve its probiotic benefits. Brown rice or chickpea miso are great soy-free alternatives. Add wakame seaweed for extra nutrients and trace minerals.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Roast, Simmer
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 2g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg