The soup that screams spring…
This is the recipe that made me fall in love with soup. I suppose I’d never been a huge fan of soup – probably because I find it more satisfying to chew my food – however the combination of flavours here renders that irrelevant.
The toasted ginger is really the hero here. I took inspiration from Thai and Vietnamese flavours, and fried fresh grated ginger in a saucepan with oil and garlic, before adding the vegetables. I love the toasty zing of flavour it gives – if you don’t fry the ginger you’ll end up with a totally different soup. Paired with the salty umami of miso and the earthy sweetness of pumpkin and carrot, this flavour really sings.
The soup is thick enough to satisfy, the flavours are sharp and bold, and it’s the perfect cosy meal served with a chunky slice of soft and fluffy buttered bread. If you’re not a great soup fan, try this and I’ll promise it’ll give you more of an appreciation.
Toasted Ginger and Miso Soup with Corn and Root Vegetables
Serves 2-3
- 1 tbsp olive oil
- 3 cloves garlic, finely chopped
- 8g ginger, grated
- 1 medium carrot (100g)
- 250g pumpkin (weighed after seeds are removed), skinned and diced 1-inch
- 1 tbsp dark miso paste
- 2 cups hot vegetable stock (chicken would also work well)
- 2 cups corn kernels, divided
- 1-2 tbsp lemon juice
- Generous season of salt and pepper
- In a large saucepan, heat the oil over medium heat. Add garlic and ginger and cook for 2-3 minutes, until fragrant. Add carrot and cook, stirring occasionally, for 5 minutes, then add pumpkin and continue to cook for a further 10 minutes.
- Add miso, stirring to coat. Cook for 5 minutes until vegetables are beginning to soften. Add stock, bring to the boil and reduce to a simmer for 15-20 minutes, until vegetables are soft. Add half the corn kernels, then blend with a stick blender until smooth. Stir through lemon juice, salt and pepper, then stir through remaining corn kernels.
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