A super easy, turbo-charged veggie soup to add to your repertoire. Simply switch out the chicken stock for vegetable stock and the butter for olive oil for a hearty, healthy, vegan staple.
3 tablespoons vegetable oil
3 cloves of garlic, peeled and finely chopped
2 brown onions, peeled and coarsely chopped
1 teaspoon sea salt
1 teaspoon ground white pepper
2 tablespoons white miso paste
10 carrots, peeled, topped, tailed and cut into chunks
Enough rich chicken or vegetable stock to cover solids (about 1.5L)
50g butter (substitute with olive oil to make this vegan)
2 tablespoons good quality EVO (I love Alto Olives)
In a large saucepan, heat the 3 tablespoons of oil over low heat. Add the garlic, onion, salt, pepper, and, stir to combine and bring the heat up to medium. Sauté until the onions are translucent, but haven't taken on colour. Add the carrots and cook for a further 5 minutes. Add in the miso paste and then pour in enough stock to cover the vegetables. Bring to a simmer, then cover and cook until the vegetables collapse under the pressure of a spoon. Carefully remove the pot from the stove, add the butter and then and using a stick blender, blitz until smooth. Taste to season and serve with a drizzle of green herb oil, yoghurt and fried garlic crumbs.