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Lilly’s Table

 
 
© Lillys-Table.com Photo of Potato-Leek Soup with Miso
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Potato-Leek Soup with Miso

 

The trees are blossoming but it’s still quite chilly in New York. This is a lighter soup for spring that still warms you up. Double the recipe and store for soup all week. Kombu is seaweed often used in Japanese cooking, to add unique flavor and nutrients. Find it in Asian markets or well stocked grocery stores.

~Created by Lizzy Marshall

Ingredients

  • 3 inch pieces kombu
  • ½ onion, diced
  • 1 leek, large, white & light green part sliced in rings
  • 1 tablespoon olive oil
  • 3 potatoes, red russet, cubed
  • 1 cup carrot, chopped
  • 1 sprig fresh thyme, fresh
  • 1 tablespoon miso
  • 1 teaspoon fresh parsley, finely chopped

Serving Size: 2 People

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Preparation Instructions

Soak the kombu in warm water for 5 minutes.

Saute onions and leeks in olive oil for two minutes then add four cups water, potatoes, carrots, thyme and the soaked kombu with its water. Let simmer for 20 minutes until the potatoes and carrots are tender.

Dissolve a dollop of the miso in a serving bowl with broth and then fill the bowl with a serving of soup.

Top with parsley. Serve.