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Servings:

Miso Soup with Kale and Black Garlic

Light and flavorful soup made with fresh veggies and white miso paste.

Total Time

1hr 15min

5.0

1 Rating

Author: The Fit Mediterranean

Servings:

Ingredients

•

3 cups

Tuscan Kale , chopped

•

Large Carrot , diced

•

Large Zucchini , diced

•

1 handful

Chard , chopped

•

2 cloves

Black Garlic , minced

•

1 Tbsp

White Miso Paste

•

4 Tbsp

Diced Celery

•

1 handful

Fresh Parsley , chopped

•

Onion , chopped

•

1 cup

Chopped Broccoli

•

Large Red Chili Pepper , sliced

•

1 tsp

Pink Himalayan Sea Salt

•

6 1/4 cups

Filtered Water

•

as needed

Extra-Virgin Olive Oil

•

to taste

Sesame Seeds

Cooking Instructions

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.

Add in the Red Chili Pepper (1) if you want to add some spiciness – totally optional.

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) .

Let the soup simmer with a lid on for about 1 hour.

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.

Nutrition Per Serving

CALORIES

FAT

1.0 g

PROTEIN

3.5 g

CARBS

11.6 g