Leek is out vegetable of the week and also one of my favorites! It’s such a pleasure to create recipes with this big, long tasty vegetable.
I love to use both parts of the leek(white and greens) in different recipes! Frying leek greens with a bit of olive oil and salt is such an amazing thing!
This Soup is so warming and filling, you have to try! It’s also a good soup for kids, since the grains add some texture and miso paste add a flavor that is hard not to love!
Miso Leek Grain Soup
WHAT YOU WILL NEED:
for 3-4 people
- 2 leek greens(the green part that we think it’s useless), chopped
- 1 nob fresh ginger, grated
- 200g potimaron, in cubes(also can use carrots instead)
- 2-3 heaped tablespoons dark miso paste(according to the brand it can change strength)
- 1 heaped tablespoon white sweet miso paste(optional)
- 2 tablespoons tamari or soy sauce
- 150g firm tofu, diced
- ¾ cup cereal or grain of preference(I like to use whole oat groats, barley or quinoa)
- 3-4L water
- 1 tablespoon olive oil
HOW TO:
Soak the Grain of choice for about 2h or overnight(If using quinoa, amaranth or millet this step is not necessary);
Heat the pan with a drizzle of olive oil and fry the chopped leek and ginger for about 2 minutes;
Add the diced pumpkin and a pinch of salt and let it simmer at medium high heat for about 5 minutes;
Add the Grains, miso and soy sauce and cover with the water;
Let it cook for about 30 minutes(Barley and whole oat groats can take 40 minutes);
Taste, add more soy sauce or miso if not salty enough and add the chopped tofu;
Bring the soup to a quick boil(1-2 minutes) and it’s ready to serve!
That is a great recipe for Warm Dinner or light lunch and it can be frozen for about 3 months in portions or keep in the fridge for 3-5 days;