Miso Vegetable Soup

Serves: 2

Vegetarian: Yes

Prep time: 1o minutes

Cooking time: 40 minutes

Grocery serves (per serve): 2 Vegetable serves, Limited Free Food serves

Ingredients:

• Spray oil
• 1 brown onion, diced
• 1 clove garlic, crushed
• ½ tsp grated ginger
• 1 carrot, diced
• 2 mushrooms, sliced
• 1 cup snow peas, shredded
• 4 cups water
• 2 tbsp miso paste
• 1-2 spring onions and coriander, finely chopped to garnish

Method:

1. Lightly spray a saucepan with spray oil and place on medium heat. When the pan is hot, add the onion and cook for approx. 3-4 minutes until the onion has softened.
   

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2. Add the garlic, ginger, carrot and mushroom and cook for 5 minutes until the vegetables have softened and are slightly caramelised. Add water and bring it all to the boil.
   

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3. Reduce heat to low and simmer for 25 minutes. Add the snow peas, cover with a lid and turn off the heat. Allow the soup to sit for 5 minutes before adding the miso paste.
   

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4. Add the miso paste to the soup and stir to combine. Sprinkle with spring onion and coriander when ready to serve.

Dietitian Tip:

Miso paste is made from fermented soybeans and is often used in traditional Japanese dishes. It’s very salty, so you don’t need too much, but it adds a deep savoury flavour to soups and salad dressings.

Enjoy!

If you’re a Jenny Craig member, speak to your Coach about how you can incorporate this recipe into your personal menu plan.

Jenny Craig Team

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