Vegan / Vegetarian (optional), Dairy-Free, Soy-Free (use a chickpea miso), Gluten-Free, Peanut-Free
- 1 Teaspoon Grapeseed or Olive Oil
- 2 Cloves Garlic, minced
- 3 Cups Chicken-Flavored Vegetarian Broth (feel free to use reduced-sodium broth if you’re watching your sodium intake)
- 3/4 lb Potatoes, diced into 1/2 inch cubes (I used red potatoes, skin and all, but Yukon Gold would be beautiful in this)
- 1/4 Teaspoon Onion Powder
- 1 Tablespoon Cashew Butter (optional, but a nice addition for flavor and texture)
- 1 Tablespoon Light Miso (preferably light-soy or chickpea miso)
- 1 Teaspoon Dried or Fresh Chives
- Fresh Ground Black Pepper
- Heat the oil over medium-low heat, add the garlic, and saute’ until fragrant, just 2 to 3 minutes.
- Add in the broth, potatoes, and onion powder, and bring the soup to a boil.
- Reduce the heat to medium-low again, cover and simmer for about 15 to 20 minutes, or until those potatoes are nice and tender.
- Place the soup and potatoes in your blender (may need to do this in two batches) along with the cashew butter and miso. You may want to let it cool for a few minutes, and make sure you secure the lid as you puree the soup until it is nice and smooth (lest some of that hot liquid go flying!).
- Return the soup to the pot, add the chives and black pepper to taste, and heat it to your desired temperature.
- Serve topped with wonton strips or your favorite crumbled crackers. I used some wonderful flour tortilla strips (not unlike wonton strips) that were leftover from a dinner out.
Creamy Miso Soup
Course: Side Dish