root vegetable stew with miso + kale
If you’re looking to curl up with a comforting bowl of soup, this is the recipe for you. You can use any assortment of root vegetables you like, or have on hand. Just add them to a pot, cover with water, and simmer until they become tender and begin to break apart. Whisking in miso will add texture to the broth – and plenty of immunity boosting power that comes in handy this time of the year. When working with miso, you want to be sure not to bring it to a boil, as it will destroy its beneficial properties. To reheat, just gently simmer on the stovetop – ideally not in the microwave.
If you’re looking for more soup and stew recipes, join me at ‘Soups + Stews’ class on Thursday, October 25 at Whole Foods Market on North Halsted.
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Root Vegetable Stew with Miso + Kale
1 celery root, peeled and cut into 1-inch cubes
4 cups butternut squash, peeled and cut into 2-inch cubes
3 parsnips, peeled and cut on a bias into large pieces
3-4 carrots, peeled and cut on a bias into large pieces
1 onion, peeled, cut in half
1- 3-inch piece ginger, peeled
8-10 cups water
¼ cup miso
2 tablespoons tamari
1 bunch kale, stems removed and leaves torn into large pieces
4 scallions, chopped on a bias
Add all vegetables, ginger, and water to a large soup pot. Water should just cover all vegetables. Bring to a boil, reduce to a simmer, and cover until vegetables are tender, about 45 minutes. Turn off heat.
Remove and discard onion and ginger.
Add miso to a small bowl, and spoon in about 1 cup of warm broth; whisk. Pour miso mixture back into soup and stir. Add tamari and kale and stir until wilted. Pour into bowls and top with chopped scallions.
NOTE: I added cooked adzuki beans to the image pictured – A great option if you want to add a dose of plant-based protein.
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