Copyright John Paul Urizar
www.johnpaulurizar.com.au
Leeks are a wonderful vegetable to eat when stressed and/or protect against colds and flus. Miso also helps to build the immune system and gives this soup a lovely flavour.
Recipe source: Karla Maverick
Heat oil in a medium saucepan and add sliced leek and salt. Cook for 2-3 minutes until soft. Slice wakame into thin strips. When leeks are soft, add water or stock, carrots and wakame. Bring soup to a boil and then reduce heat and simmer for 25 minutes, with the lid on.
Wash and chop greens and add to broth 5 minutes before the end of cooking. Place miso into a bowl and add a few tablespoons of the broth. Mix into a paste and add back to the soup.
Allow soup to stand for a few minutes and serve garnished with parsley.
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 40 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 288 kj |
| Calories | 69 kcal |
| Fat | 6.4 g |
| Saturated Fat | 0.9 g |
| Total Carbohydrate | 1.9 g |
| Total Protein | 0.9 g |
| Fibre | 1 g |
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