Well Dined

20Jan/140

Miso Tahini Soup

Well Dined | Miso Tahini Soup

After a bit of a hiatus, Melissa (Smells Like Brownies) and I are getting back to our weekly vegetarian lunches.  Last week we tried this amazing soup recipe packed with veggies.  It is warm and comforting, with lots of flavor and texture - plus it's really easy to make.  It's also both vegan and vegetarian friendly.  And gosh, isn't it pretty?

Well Dined | Miso Tahini Soup

The soup starts out with sliced squash (we used acorn) and tiny cubes of turnip simmered in water until tender.  At first I thought that one small squash and one turnip wouldn't be enough, but they turned out to be plenty!  So don't go overboard and think that you need to get more/bigger.  The cooking water then becomes the base for the broth and miso, tahini, and lemon zest are added to round it out.

Well Dined | Miso Tahini Soup

You can garnish the soup however you like, but we stuck with the original recipe and used avocado, chives, toasted nori, and toasted sesame seeds.

Well Dined | Miso Tahini Soup

The soup can be served over a grain, and we choose to try out buckwheat.  We are both avoiding white rice for health reasons and thought this grain-like seed would be fun to try.  Unfortunately it cooks to a porridge like consistency instead of individual grains.  So I would recommend barley or brown rice instead.