Savory Green Miso Soup

[Guest guest]

Hello all,

Please allow me to introduce myself. My name is Tami, and I'm still a " newbie "

here in the group.

I am a middle-aged women living in Central Florida, married mother of three

adult children, owner of an elderly Boston Terror dog, and an individual with a

long history of battling Crohn's disease in the past - since the age of 14.

I've only owned my Vitamix for just under a couple months now, but have been

quietly lurking and reading the messages others in the group have posted.

A BIG 'thank you' to everyone who has contributed here by passing along their

wonderful tips and tricks, sharing their knowledge and health secrets as well

as sharing successful creations they've made using their Vitamix machines.

This time I wanted to share a soup I concocted recently.

I've thoroughly enjoyed the sweet green smoothies I've been making in my Vitamix

for past month or two, but have been experimenting with ways to change the taste

up occasionally(from sweet to savory).

Soup seemed like the perfect vehicle for this. I've read a lot of positive

things about miso (being a fermented food high in probiotics) and wanted to find

a way to incorporate it into my and my family's diet, so I finally bought some.

I actually bought chick pea based miso rather than soy based, although I'm sure

either would work fine.

Here's what I did:

First, in the Vitamix I blended about 1/2 cup of organic (low sodium) chicken

stock (veggie stock would work too) with about 2 tablespoons of miso paste. Then

I poured the mixture into a separate bowl and set it aside for later.

Next I sauteed onions with one chopped clove of garlic in olive oil in a pan on

the stove top.

Then I combined the following in the Vitamix: 1 (more) cup of chicken stock (can

be heated first, but mine was cold) with two LARGE handfuls of mixed baby greens

(baby kale, baby spinach, baby chard and baby oak leaf - but I'm sure any greens

could be used)

I then added a couple teaspoons of cumin, a couple dashes of coriander seed, and

maybe two teaspoons of turmeric.

*I should have measured these ingredients out exactly, but honestly...I never

really do when I'm cooking, so I can't give you the exact measurements. :-/

Once the onions and garlic were soft and golden, I added them to my Vitamix as

well.

I then blended all of the ingredients (except the miso blend I had set aside at

the beginning) together until well blended and smooth.

I made sure the green base of the soup was very warm, but not too hot. Then I

gently stirred the miso mixture I initially made and had set aside into my soup,

as to not allow the heat to destroy any of it's health benefits. Lastly, I added

in some lightly sauteed tofu cubes (using extra firm tofu).

The soup was actually rather tasty and didn't even need any salt, since the miso

is quite salty.

I'm sure this recipe could be improvised in many ways, but it was refreshing to

enjoy my daily green this way for a change, so I thought I'd share with the

others in case anyone might be interested.

-Tami