Description
This umami-packed mushroom and vegetable soup is hearty, flavorful, and perfect for any season. Made with fresh mushrooms, miso paste, and vibrant veggies, this recipe brings comfort to your table in under an hour
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 2 cups fresh mushrooms (shiitake or cremini), sliced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 6 cups vegetable stock
- 1 cup canned diced tomatoes
- 1 tablespoon soy sauce
- 1 tablespoon miso paste
- 1 cup kale or spinach, chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté until softened (about 5 minutes).
- Stir in the mushrooms, thyme, and smoked paprika, and cook for another 5 minutes until the mushrooms release their juices.
- Pour in the vegetable stock and diced tomatoes, and bring the mixture to a boil.
- Lower the heat to a simmer, then stir in the soy sauce and miso paste until fully dissolved. Let the soup simmer for 20 minutes.
- Add the chopped kale or spinach in the last 5 minutes of cooking. Adjust seasoning with salt and pepper.
- Serve hot with a slice of crusty bread or a sprinkle of nutritional yeast on top.
Notes
- You can swap kale with spinach or other leafy greens of your choice.
- For extra umami, add a small piece of Parmesan rind while the soup simmers.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 160 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg