Name: Zucchini Kale Soup with Miso
Ingredients: 1 large onion (chopped); 1 pinch salt (or to taste); 6 cups chopped zucchini; 6 cups chopped kale leaves; 1.5 quarts chicken broth (or vegetable broth); 1.5 quarts water; 3 tablespoons tamari; 1 tablespoon toasted sesame oil; 0.5 cup white miso (mix with a little broth for ease of adding); 1 fresh lemon juice or mild vinegar

Zucchini Kale Soup with Miso

Substitute vegetable broth for chicken broth to make this vegan.

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Course Soups, Chilis & Stews

Servings 8 servings

Ingredients

1 large onion chopped
1 pinch salt or to taste
6 cups chopped zucchini
6 cups chopped kale leaves
1.5 quarts chicken broth or vegetable broth
1.5 quarts water
3 tablespoons tamari
1 tablespoon toasted sesame oil
0.5 cup white miso mix with a little broth for ease of adding
1 fresh lemon juice or mild vinegar

Instructions

In a large soup pot, saute the onion until it starts to color slightly, adding salt while it cooks. Fill the pot with the zucchini and kale, and add the broth and water. Bring to a simmer and cook for 10 to 15 minutes. At this point you could blend some of the soup with an immersion blender if desired.Stir in tamari, toasted sesame oil, miso and lemon/vinegar, and serve. (Do not simmer after miso has been added.) (Recipe #910)

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Zucchini Kale Soup with Miso

Zucchini Kale Soup with Miso

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