Miso Corn and Potato Soup
The flavour of miso is a delicious addition to this simple corn and potato soup. Creamy, hearty, yet packed with plenty of vegetables, this is one soup we recommend adding to your repertoire.
Recipe by GH Nutrition
Ingredients
2 tbsp Extra Virgin olive oil
3 cloves garlic, minced
1 brown onion, diced
2 stalks celery, thinly sliced
2-3 medium potatoes (400g), washed and diced (keep skin on for extra fibre)
4 cups salt reduced vegetable stock
1 tbsp white miso paste
3 corn cobs, kernels removed, reserve 1/2 cup for serving
1 cup milk
Salt and freshly ground black pepper, to taste
Fresh coriander leaves, to serve
1 red chilli, finely sliced, to serve
1 fresh lime, quartered, to serve
Equipment
Large Saucepan
Recipe
Place oil in a large saucepan over medium heat. Add garlic, onion and celery and cook for 4-5 minutes, until softened.
Add potatoes, stock and miso paste and stir to combine. Cook for 20 minutes, or until the potatoes are tender. Pour half the soup into a blender and blitz until a creamy consistency. Pour back into the pan and stir through. Stir in corn and milk and cook for 10 minutes. Season to taste.
Serve into bowls and garnish with coriander, chilli and a squeeze of lime.
