Coconut-Miso Veggie Soup

This is a delicious soup to nourish, reset & enjoy!

You can absolutely take this soup to another level with adding cooked noodles or rice, toasted cashews, kimchi, crispy tofu or tempeh and go freestyle on whatever veggies you fancy - shredded kale, spring onions, watercress, spinach, carrots or simple enjoy just as it is!

What you will need : for 3- 4 people:

1 tin of coconut milk

1 good quality vegetable stock cube

2 tsp of miso paste

1/2 chilli, seeds removed and finely sliced

2 cloves of garlic, peeled and grated or finely chopped

1 big thumb sized piece of ginger, peeled and grated or finely chopped

1 leek or a few spring onions finely chopped

2 big handful of mushrooms, finely sliced

A big handful of greens - I used cavelo nero. Kale, cabbage or spinach would all be delicious.

1 big handful of Tenderstem broccoli, roughly chopped

2 handfuls of cauliflower - broken into pieces and sliced

A splash of tamari sauce

Olive oil

Let's cook:

1. Get all your ingredients ready and pre-heat your oven to 180c.

2. Place a large saucepan over a medium to high heat and add 1tbsp of olive oil.

3. Add in your mushrooms & leeks to the pan and let these cook for a few minutes or until the veggies have a lovely colour on them.

4. I roasted the cauliflower for this soup - so in an oven dish pop in your cauliflower, drizzle with a small amount of olive oil and roast for approximately 10 minutes or until it has a that lovely roasted colour. You can of course change this bit and cook your cauliflower in with your mushrooms ... totally up to you.

5. When your veggies are ready remove them from the pan and pop to one side.

6. In the same pan, pour in the tin of coconut milk, miso & crumble in the stock cube and stir this together.

7. Add in 2 to 3 tins worth of fresh water to the pot, along with your garlic and ginger.

8. Let this warm through and stir gently so your soup comes together to a gentle simmer.

9. Pour in a splash of Tamari soy sauce ( approx 1tbsp) and scatter in your broccoli and greens.

10. Let this simmer for a few minutes - the colour of your soup should have darkened slightly.

11. Pile in the rest of your cooked veggies & chopped chilli.

12. Have taste...!

13. Pile into bowls and tuck in.

Enjoy!