Healthy EatingDinnerVeganGluten Free
Roasted Vegetable Soup with Miso Base
45 mins
Easy
4 Servings
This soup bridges the gap between deep, caramelized roasted vegetables and the bright, savory complexity of white miso. It is a bowl of warmth that feels both elegant and entirely achievable on a Tuesday night.
A vibrant, plant-based soup combining oven-roasted root vegetables with a umami-rich miso broth. This dish is naturally gluten-free and vegan, offering a deep depth of flavor with minimal effort.
Never boil your miso. High heat destroys the beneficial enzymes and dulls the flavor. Whisk the miso into a small ladle of warm broth until smooth, then stir it into the pot after taking it off the heat.
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Fat | 16g |
| Carbohydrates | 68g |
| Protein | 12g |
Yes, but use half the amount. Red miso is much stronger and can easily overpower the sweetness of the roasted vegetables.
Keep in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
Absolutely. Stir in cooked chickpeas or silken tofu before blending for a creamier, higher-protein finish.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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