Miso & butternut soup | Learn now
Make lunch more exciting with this silky and deeply savoury miso and butternut soup. Delivering all of your five-a-day, it’s also bursting with goodness
Ingredients
● 2 tsp rapeseed oil
● 1 large onion, chopped
● 400g butternut squash, skin-on, cut into chunks
● 2 garlic cloves, chopped
● 210g can butter beans, drained
● 2 tsp vegetable bouillon
● 80g shredded kale, finely chopped
● 2 tsp sesame oil
● 2 tsp toasted sesame seeds
● 2 tsp finely grated ginger
● 1 tbsp brown rice miso
Method
STEP 1
Heat the oil in a large pan and fry the onion for 5 mins to soften. Add the squash and garlic, and stir for a minute. Add the beans and bouillon along with a litre of water, then cover and simmer for 20 mins until the squash is tender.
STEP 2
Meanwhile, steam the kale for 10 mins, then toss together with the sesame oil, seeds and ginger.
STEP 3
Add the miso to the soup, then blitz until smooth using a hand blender. Pour into bowls and top with the sesame kale mix to serve.