Packed full of veggie goodness, with added protein from the lentils, this is a perfect easy winter warmer.
Ingredients
-
2 tbsp
canola oil
-
1
onion
, chopped
-
2
carrots
, peeled and chopped
-
1 1/2 tbsp
finely grated fresh
ginger
-
1 900-mL carton
no-salt-added
vegetable broth
-
1 400-mL can
coconut milk
-
2 cups
frozen diced
butternut squash
-
1 1/4 cups
red
lentils
-
1 1/2 cups
water
, divided
-
6 cups
chopped
kale
, stems removed
-
1/3 cup
white
miso paste
-
2 tbsp
lemon juice
, (optional)
Instructions
- HEAT oil in a large pot over medium. Add onion and carrots and cook until softened, 5 min. Stir in ginger and cook until fragrant, 2 min.
- ADD broth, coconut milk, squash, lentils and 1 cup water and bring to a boil. Reduce heat to medium-low and simmer until lentils and squash start to break down and thicken the soup, 15 min.
- STIR in kale and cook just until wilted, 1 min. Whisk miso with remaining 1/2 cup water in a small bowl until smooth, then stir into soup. Remove from heat. Add lemon juice. Serve with crusty bread for dipping.
Nutrition (per serving)
- Calories
- 294,
- Protein
- 19 g,
- Carbohydrates
- 33 g,
- Fat
- 15 g,
- Fibre
- 7 g,
- Sodium
- 466 mg.
Kitchen Tip: Never boil miso soup. High heat kills miso’s gut-healthy probiotics.
Kitchen Tip: Look for pre-washed, pre-chopped kale in the supermarket to cut down on prep time.