Vegan Carrot Miso Soup And Roasted Broccoli
Yesterday afternoon I organized my refrigerator, checking for produce that needed to be used first, and planning to make a meal around those ingredients. I pulled out a head of broccoli, a celery stalk, and a few large carrots. I also had a container of leftover brown rice and another of leftover lentils. And so the planning began! First, I decided to roast the broccoli. I love roasted broccoli and I saw it prepared on no less than three blogs yesterday making me crave the toasty green treat. After preheating the oven to 450, I tossed the fresh chopped broccoli in about a tablespoon of olive oil and a pinch of sea salt. I then put it in the oven for about 10 minutes, flipped the pieces, and roasted for another 10 minutes. Once bright green and slightly toasted on the edges, I plated the roasted broccoli over reheated brown rice and lentils mixed together. The slight saltiness and perfect, dare I say bold, broccoli flavor was perfect to liven up the mildness of the brown rice and lentils.
While the broccoli was roasting, I peeled and sliced the carrots, followed by the celery. I decided to make a vegan carrot miso soup loaded with veggies and flavor. Between the roasted broccoli over rice and lentils and the light, and slightly sweet carrot miso soup, this was one of my favorite meals I’ve had in awhile (and don’t get me wrong, I eat a lot of amazing meals!). What started as as a meal of use-it-up necessity turned into an especially delicious meal that we all greedily gobbled up.
Carrot Miso Soup
- 2 cups vegetable broth
- 1 stalk celery, sliced
- 3-4 large carrots, sliced
- 2 1/2 tablespoons red miso paste
Pour vegetable broth into a medium stock pot and add in carrots and celery. Bring broth just to a boil, reduce heat and cover. Simmer soup for 20 minutes or until vegetables are tender. Add in miso, gently stirring until dissolved. Recover, remove from heat, and allow to sit for at least 10 minutes. Enjoy!