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.

Week 22 -- Old World Eggplant Stew

I struggled to name this soup.  I've never had anything like it other places, but it just sounded good to me.  And this soup did hit the spot.  I was under the weather with seasonal allergies and this had ginger and the gentle warmth of allspice, plus a little sweet and a little tangy.

This is not a pretty soup.  The broth is dark and rich, and the eggplant gets soft and melts in your mouth.  But it's great for when you aren't entertaining and want something hearty and warming but not heavy.

Old World Eggplant Stew

1 onion, diced
3 cloves garlic, minced
1 1/2 inch ginger, minced
1 cup red lentils
1 medium eggplant, cubed
8 oz. mushrooms, chunked
4 cups water
1 tsp allspice
1/2 tsp mustard powder
1 tsp apple cider vinegar
2 Tbsp molasses
2 tsp miso paste

1.  In large soup pot (or slow cooker), saute onion and garlic in a little water until softened.  Add ginger, lentils, and water.  Chop the rest of the veggies and add them.  Cover and simmer until lentils are cooked and veggies are tender, about 15 minutes.  If using slow cooker, just throw everything in there.
2.  Add seasonings.  Let simmer about 5 minutes to let flavors meld.  Take out a little broth.  Mix it with the miso paste and add back to the soup.  Turn off heat.

Makes 3-4 servings.