Sesame (Miso) Roasted Vegetable Soup

There’s nothing like reusing leftovers from a recipe and reviving them into a new born child aka meal. This soul-warming recipe reuses my Miso Roasted Root Vegetables dish and turns it into a chunky(-ish?), decadent, and RICH soup- perfect for any week of snow storms, sub-zero temperatrues, and lack of motivation to cook (hahaha)!

The added sesame oil provides a wonderful depth that balances all of the umami flavaors from the miso roastted roott vegetables. If you’re not a fan of sesame oil, you can replace the oil with peanut oil or olive oil!

This dish comes together super easily (thanks to a food processor, but lets be honest-immersion blenders are the queen in this land).

Sesame (Miso) Roasted Vegetable Soup

INGREDIENTS

• 4-5 cups roasted vegetables (like Miso Roasted Root Vegetables)

• 2 tablespoons olive oil

• 2-3 garlic cloves, minced

• 1/2 yellow onion, diced

• 1/2 teaspoon allspice

• 1/2 teaspoon five-spice

• dash of nutmeg

• salt and pepper, to taste

• 4-6 cups vegetable stock (depending on preferred consistency)

• 1 tablespoon miso paste (optional, suggested if not using miso roasted vegetables)

• 2 tablespoons maple syrup (or agave)

• coconut milk/heavy cream, for garnish

• sesame oil, for garnish

• chopped cilantro, for garnish

• pomegranate seeds, for garnish

• roasted sesame seeds, for garnish

DIRECTIONS

1. This recipe works well with any basic roasted root vegetable recipe, but it was developed using my Miso Roasted Root Vegetables. Begin by measuring out 4-5 cups of roasted vegetables

2. To a deep pot, heat 2 tablespoons of olive oil. Sauté the onions and garlic until fragrant.

3. Add the spices to the onion/garlic mixture and stir until everything is coated and the spices are fragrant.

4. Add the roasted vegetables and stock. Bring to a simmer and cook for 10 minutes, covered.

5. Transfer to a food processor, or use an immersion blender, to blend until smooth. Add the miso and maple syrup. Blend until combined.

6. Pour into a bowl and garnish with heavy cream (or coconut milk), sesame oil, cilantro, pomegranate seeds, and roasted sesame seeds.

7. Serve with crusty bread.

8. Dive in!

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