Copyright John Paul Urizar
Leeks are a wonderful vegetable to eat when stressed and/or protect against colds and flus. Miso also helps to build the immune system and gives this soup a lovely flavour.
Recipe source: Karla Maverick
Heat oil in a medium saucepan and add sliced leek and salt. Cook for 2-3 minutes until soft. Slice wakame into thin strips. When leeks are soft, add water or stock, carrots and wakame. Bring soup to a boil and then reduce heat and simmer for 25 minutes, with the lid on.
Wash and chop greens and add to broth 5 minutes before the end of cooking. Place miso into a bowl and add a few tablespoons of the broth. Mix into a paste and add back to the soup.
Allow soup to stand for a few minutes and serve garnished with parsley.
Makes 6 servings
|Prep Time:||10 mins|
|Cooking Time:||40 mins|
|Ready in:||50 mins|
|Dinner, Entree, Lunch, Soup|
|Nutritional Information - Per Serve|
|Saturated Fat||0.9 g|
|Total Carbohydrate||1.9 g|
|Total Protein||0.9 g|
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