Recipe by Greens of the Stone Age
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Cooking mode
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For the soup
- 1 tbsp coconut oil
- 1 tbsp sesame oil
- 1/2 onion (roughly chopped)
- 3 cloves garlic (peeled)
- 2 spring onions (roughly chopped)
- 20g peeled root ginger (roughly chopped)
- 500g carrots (peeled, chopped into 1 cm pieces)
- 750ml vegetable stock
- 1 tbsp mirin or pure maple syrup
- 1 tbsp tamari/light soy sauce
- 1 tbsp white miso paste
- 1 tsp rice wine vinegar or red wine vinegar
Optional toppings
- Shredded nori seaweed sheets
- Toasted sesame seeds
- Sliced spring onions
Utensils
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Step 1
Add the coconut oil, sesame oil, onion, garlic, spring onions, and root ginger to the jug. Select CHOP, then run the SAUTÉ programme.
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Step 2
Add the carrots, vegetable stock, mirin, and tamari then run the SMOOTH SOUP programme. Once cooking has finished, add the miso paste and rice wine vinegar then select BLEND then LOW. Serve immediately with the suggested toppings if you wish.
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Step 3
Store in the refrigerator in an airtight container for up to 48 hours.
To make this a complete meal add a protein source such as silken tofu or grilled chicken or fish.
