Rainbow Chard Miso Soup

 Prep Time:  30 min
 Cooking Time:    15 min
 Servings:  4 people  

Contributed by: Laura Moore

  • 1 Tbsp. coconut oil
  • 2 cups carrots, chopped
  • 1.5 purple/blue potatoes, cubed small
  • 1/2 cup White Spring Onions, chopped
  • 1 cup chard, cut in long strips
  • 4 cups Water, filtered
  • 2 heaping Tbsp. miso
  • Cayenne

1)Sauté the chopped carrots in oil, over medium heat, in a medium size sauce pan, until softened. (Approximately 10 minutes). Pour two cups of the water into the sauce pan and let simmer for 10 minutes.
2)While the carrots are still sautéing, pour the remaining two cups of water into the bottom of a vegetable steamer, and bring to a boil. Place the cubed potatoes into steamer basket and steam for 12-15 minutes, until tender.
3)Strain the carrot broth through a strainer, discard carrots, and reserve broth. Once potatoes are done steaming, pour the water used for steaming into the broth pot, and add the cooked potatoes. Add the strips of chard, and stir in gently. Remove soup from heat.
4)Scoop out 1/2 cup of the broth, add the miso, and whisk until smooth. Add this paste back into soup and stir gently. Season with a pinch of cayenne, if desired.
5)Ladle into serving bowls, garnish with chopped white spring onions, and serve.

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