Simple Carrot & Cabbage Miso Soup

This bright orange colour Simple Carrot & Cabbage Miso soup gives a boost to staple ingredient. If you like carrots, you are going to LOVE this soup. A perfect cozy meal loaded with veggies, sweet, savoury and umami flavours, blended up until thick and creamy. Dairy free, plant-based and vegan this hearty soup comes together in less than 40 minutes.

It’s already April and so far, we’ve had a pretty cold spring, and this week again we’re having a cold spell and the temperature might fall to single digit. So it’s the perfect time to enjoy this creamy and hearty soup.

This Simple Carrot and Cabbage Miso Soup features beta carotene rich carrots, fibrous veggies including cabbage, celery, tomatoes and onions, and immune boosting miso paste. A simple, easy and healthy vegan soup recipe with a few Japanese-inspired punches. Carrot, cabbage and miso are a great pairing, the sweetness of carrot and the unappreciated fruity and rich flavour of the cabbage, balances the salty miso. Rich oat cream, smooth miso and silky carrots create a velvety and luxurious texture with the help of a blender. Use either a handheld immersion blender or Vitamix which makes a creamy puree that’s so satisfying to eat. Garnish bowls with your topping of choice: crisy seaweed, togarashi, oat cream, chilli oil, spring onions – all are welcome.

This dairy-free vegetarian soup will satisfy you on a cool fall or spring evening. Brighten up your days with this zesty and healthy soup!

Health Benefits of this Soup

• This soup is low in calories and backed with beta carotene and vitamins, which means you can have double serving without having to worry about the calories.
• Its packed with fibre , which is good for digestion.

Gadgets used to make this soup!

Here is the link to the blender I used to make this soup! There are many great options, but I find this one the best and importantly easiest to use and clean after finishing up! Click on the photo above to buy now.

Simple Carrot & Cabbage Miso Soup Ingredients:

• Cabbage and Carrots are the star of this recipe, so be sure to use flavourful, sweet carrots and fresh green cabbage.
• Onions, celery and garlic create a savoury base.
• Cook all these in olive oil.
• Tomatoes add the sweet, tart, and tangy flavours to the soup.
• Vegetable broth for the liquid or use stock cubes. Use homemade or store bought broth. If using store both broth wait until the end to salty your finished soup to your taste.
• Miso Paste adds a bold savoury flavour to the soup.
• Lime juice for some added brightness
• Oat Cream gives an added creamy and smooth texture.

How to Make this simple Carrot Miso Soup

Making carrot and cabbage miso soup is actually really simple! All the vegetables are sautéed in a bit of olive oil to create the base flavour, and then a soup is created with the rest of the ingredients. Steps below

• Start by cooking the aromatics: I added the usual onions, garlic celery and carrots.
• Sauté them until they’re fragrant and a little tender but not too soft.
• Then add the tomatoes and cabbage. Sauté for a few minutes.
• Add in the seasoning you’re using. I keep it simple with salt, pepper, white peppercorns and star anise.
• Add vegetable broth, and bring to a boil.
• Cover and cook until the cabbage wilts, about 20 minutes.
• Cool the soup, remove the star anise and transfer to a blender. Blend until silky smooth.
• Transfer the soup back to the pot. Add the miso, lime juice and oat cream. Serve hot.

Helpful Tips and Tricks to make Carrot & Cabbage Miso Soup

• Add miso last. Adding the miso at the end of cooking ensures the healthy probiotics stay intact. If added during simmering it may boil away the healthy bacteria which is good for the gut and immune system.
• Soy-Free: Use a soy-free miso such as chickpea or brown rice miso.
• Use water instead of broth. If you want to lower the sodium in the recipe or don’t have any broth on hand, you can easily make your own vegetable broth or use water. Just be sure to season it properly.
• Set the soup to simmer, not boil. You’re looking for a couple bubbles to rise to the surface, instead of big bubbles. As soon as the liquid comes to a boil, turn the heat to low. This will ensure that the vegetables are not overcooked.

More Soup Recipes:

1. Creamy Pumpkin Soup with Ginger
2. Easy Spicy Vegetarian Mexican Tortilla Soup
3. Creamy White Bean Soup with Spinach
4. Parsnip Soup with Sage and Parsnip Chips

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Simple Carrot & Cabbage Miso Soup

Serves: 6 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 1.5 tbsp olive oil
• 1 large onion, sliced
• 2-3 cloves garlic, sliced
• 1.5 cups of sliced or chopped carrots
• ½ cup celery stalks, chopped
• 3 cups cabbage, chopped
• 4 medium tomatoes, diced
• 1 star anise
• 6-7 white peppercorns
• 1.3 litre of vegetable stock
• 1 tbsp white miso 
• juice of ½ a lime
• 60 ml oat cream 
• Salt and pepper to taste

For garnish

• chilli oil
• togarashi powder
• dried seaweed flakes
• spring onions, sliced
• oat cream

method

1. In a dutch oven or heavy based pan, sauté the onions and garlic in oil for a minute. 
2. Add the carrots and celery and sauté under the vegetable are a bit tender, for about 5-6 minutes. 
3. Add the cabbage and tomatoes, and season with little salt and pepper. Add the star anise and white peppercorn and stir. 
4. Pour in the vegetable stock and bring to a boil. Lower the heat and simmer for 20-25 minutes, or until the cabbage wilts and the veggies are all cooked. 
5. Remove from the heat and let the soup cool a bit. Remove the star anise. 
6. Blend in a high speed blender or with a handheld immersion blender till you get smooth and creamy consistency. 
7. Return the soup to the pot and put on medium heat.
8. Place miso into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn’t clump when added to the soup. Add this to the soup along with the lime juice. Stir well. Taste and adjust the seasonings. Add the oat cream, stir and switch off the flame.
9. Pour the soup into bowl and garnish with your choice of toppings. ENJOY!!

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!