Description
A warm and soothing soup made with roasted garlic, white miso, and fresh kale. This plant-based recipe supports digestion and immunity while offering deep flavor and easy preparation.
Ingredients
2 whole garlic bulbs
2 tablespoons olive oil
6 cups water or vegetable broth
3 to 4 tablespoons white miso paste
4 cups kale, chopped
Pinch of red pepper flakes (optional)
Fresh lemon juice (optional)
Sliced green onions (optional)
Himalayan salt, to taste
Instructions
1. Preheat oven to 400°F. Trim garlic heads, drizzle with olive oil, wrap in foil, and roast for 45–50 minutes.
2. Let garlic cool, then squeeze cloves into a soup pot and mash.
3. Pour in water or broth and heat on medium-low.
4. In a bowl, dissolve miso paste with some warm broth. Stir back into the soup.
5. Add chopped kale and cook until wilted, about 5–10 minutes.
6. Season with salt if needed. Serve with lemon juice, red pepper flakes, or green onions.
Notes
Use chickpea or rice miso for a soy-free version.
Tofu or seaweed can be added for extra protein or minerals.
Avoid boiling after adding miso to maintain its health benefits.
Store leftovers for up to 3 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Roast, Simmer
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 2g
- Sodium: Varies
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg