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Miso Soup with Kale and Black Garlic
Recipe

15 INGREDIENTS • 5 STEPS • 1HR 15MINS

Miso Soup with Kale and Black Garlic

5.0
1 rating
Light and flavorful soup made with fresh veggies and white miso paste.
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Miso Soup with Kale and Black Garlic
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Light and flavorful soup made with fresh veggies and white miso paste.
1HR 15MINS
Total Time
$1.29
Cost Per Serving
Ingredients
Servings
6
us / metric
Tuscan Kale
3 cups
Tuscan Kale, chopped
Carrot
1
Large Carrot, diced
Zucchini
1
Large Zucchini, diced
Chard
1 handful
Chard, chopped
Black Garlic
2 cloves
Black Garlic, minced
Celery
4 Tbsp
Diced Celery
Fresh Parsley
1 handful
Fresh Parsley, chopped
Onion
1
Onion, chopped
Broccoli
1 cup
Chopped Broccoli
frozen or fresh, both ok
Red Chili Pepper
1
Large Red Chili Pepper, sliced
Pink Himalayan Sea Salt
1 tsp
Pink Himalayan Sea Salt
Filtered Water
6 1/4 cups
Filtered Water
Extra-Virgin Olive Oil
as needed
Extra-Virgin Olive Oil
Sesame Seeds
to taste
Nutrition Per Serving
VIEW ALL
Calories
60
Fat
1.0 g
Protein
3.5 g
Carbs
11.6 g
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Miso Soup with Kale and Black Garlic
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
step 1
Place Tuscan Kale (3 cups), Carrot (1), Zucchini (1), Chard (1 handful), Black Garlic (2 cloves), Celery (4 Tbsp), Onion (1), Broccoli (1 cup), and Fresh Parsley (1 handful) into a large soup pot.
step 1 Place Tuscan Kale (3 cups), Carrot (1), Zucchini (1), Chard (1 handful), Black Garlic (2 cloves), Celery (4 Tbsp), Onion (1), Broccoli (1 cup), and Fresh Parsley (1 handful) into a large soup pot.
step 2
Add in the Red Chili Pepper (1) if you want to add some spiciness – totally optional.
step 2 Add in the Red Chili Pepper (1) if you want to add some spiciness – totally optional.
step 3
Pour in the Filtered Water (6 1/4 cups) and bring to a gentle boil. Stir in White Miso Paste (1 Tbsp), chopped Black Garlic (2 heads) and seasons with Pink Himalayan Sea Salt (1 tsp).
step 3 Pour in the Filtered Water (6 1/4 cups) and bring to a gentle boil. Stir in White Miso Paste (1 Tbsp), chopped Black Garlic (2 heads) and seasons with Pink Himalayan Sea Salt (1 tsp).
step 4
Let the soup simmer with a lid on for about 1 hour.
step 4 Let the soup simmer with a lid on for about 1 hour.
step 5
Serve it up with a slice of toasted bread, a drizzle of Extra-Virgin Olive Oil (as needed), and some Sesame Seeds (to taste) if you fancy.
step 5 Serve it up with a slice of toasted bread, a drizzle of Extra-Virgin Olive Oil (as needed), and some Sesame Seeds (to taste) if you fancy.
Tags
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Appetizers
Dairy-Free
Gluten-Free
Asian
Comfort Food
Healthy
Shellfish-Free
Vegan
Vegetarian
Japanese
Side Dish
Vegetables
Soup
Winter
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