Roasted Garlic Miso Soup with Greens
A comforting and nutritious soup combining roasted garlic and hearty greens in a creamy, umami-rich broth.
Ingredients
For the Soup
- 2 heads garlic Look for fresh, firm bulbs; they should be heavy for their size.
- 2 tablespoons olive oil Extra-virgin olive oil is recommended for its rich flavor.
- 6 cups water or vegetable broth Homemade broth is ideal, but store-bought works too – check for low sodium.
- 3 to 4 tablespoons white miso Different brands have varying salt levels; Miso Master Organic White Miso is recommended.
- 4 cups kale, chopped Substitute with spinach or swiss chard as needed.
- 1 pinch red pepper flakes For a subtle kick!
- squeeze of lemon (optional) Brightens the soup beautifully.
- sliced green onions (optional) Add a fresh crunch.
- Himalayan salt to taste Sea salt is a good alternative.
Instructions
Preparation
- Preheat your oven to 400°F.
- Remove the bottom layers of skin from 2 heads of garlic, leaving the innermost layer to hold the cloves together.
- Slice off the tops of the garlic bulbs to expose the cloves.
- Place each bulb cut side up on a large piece of tin foil, drizzle with 1 tablespoon olive oil, and wrap the foil around the bulbs to seal.
Cooking
- Bake the foil-wrapped garlic in the oven for 45 to 50 minutes until soft and fragrant.
- Cool the garlic for about 10 minutes, then squeeze the soft cloves into a large pot and mash them slightly.
- Add 6 cups of water or vegetable broth over medium-low heat in the pot.
- Stir in 3 to 4 tablespoons of miso paste, incorporating it into the broth without boiling.
- Toss in 4 cups of chopped kale and let it wilt for 5 to 10 minutes until vibrant.
Serving
- Ladle your soup into bowls and serve with a squeeze of lemon, sliced green onions, and a pinch of red pepper flakes if desired.
Notes
Store leftovers in an airtight container for up to 3 days. Freezes well for up to 2 months. Avoid boiling the soup after adding miso to preserve beneficial bacteria.