Creamy Miso White Bean Soup

This soup can be blended from leftover roasted veggie or made fresh with these easy seasonal ingredients. It's oil-free, dairy-free, gluten-free and nutrient rich. Delicious served with zucchini noodles, traditional ramen noodles, warm and crusty sourdough, your favorite crackers or fresh chopped veggies. Enjoy!

Creamy White Bean Miso Soup

by Sarah Farsh December 10, 2023

  • 1-2 cooked Japanese sweet potatoes (baked, boiled or roasted and peeled)
  • 1-2 cups cooked cauliflower (baked or roasted)
  • 1 shallot (baked or roasted and peeled)
  • 1 head garlic, soft roasted
  • 2 white or yellow carrots
  • 1-2 cans white beans with liquid (unsalted)
  • 1/2-1 block hi-protein tofu (optional for protein boost)
  • 1/2 lemon, juiced plus full zest
  • 1 tbsp fresh miso paste of choice
  • 1/4 cup raw cashews
  • 2-4 cups water
  • 1 tbsp sea salt (more or less to taste)
  • pinch fresh ground nutmeg
Batch cook potatoes, cauliflower, carrot, shallot, garlic in oven, air-fryer or use pre-cooked you may have made through the week. Transfer cooked veggies into a VitaMix or high-powered blender and add all remainder ingredients. Blend from low to high until smooth. Note: be careful not to overheat your blender, you may want to do half the amount and then the other depending on the strength of your blender. Top with fresh chopped broccoli, zucchini noodles or whatever you like! Enjoy.


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