Week 48: Roasted Vegetable Soup in Miso Broth

This is a much different soup.  Usually, one of the reasons we love soup is that the flavors blend together.  In this soup, each of the ingredients maintains its own distinct flavor.

I had some leftover cut up vegetables from making a savory vegetable tart for Mom's birthday.  I love roasted vegetables, and I don't like to waste leftovers, and this soup was super easy to throw together.

You can use any roasted vegetables you like.  I used eggplant, zucchini, carrot, onion, garlic, and grape tomatoes, because that's what I had. 

You can see how all of the vegetables hold their own.

Roasted veggies before being put in the soup...

And, just for fun, this is the savory vegetable tart
(alongside a deep dish pizza pie).

Roasted Vegetable Soup in Miso Broth

3 cups mixed vegetables, chopped into about 1 inch chunks
3 tsp miso
2-3 cups hot water

1. Spread the vegetables on a parchment-lined baking sheet.  Bake at about 390 F for 35 minutes or until vegetables are tender and lightly browned.
2. Divide the miso evenly between two soup bowls.  Add a little hot water to each bowl and stir to dissolve miso.
3. Divide the vegetables between the two bowls.  Add more hot water to cover.  Stir to mix it all up and enjoy.

Makes 2 servings.