Root Vegetable Stew with Miso + Kale

Ingredients:

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

Procedure:

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.