How long does roasted garlic, miso, and greens soup [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze roasted garlic, miso, and greens soup [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Why is roasted garlic, miso, and greens soup [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does roasted garlic, miso, and greens soup [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is roasted garlic, miso, and greens soup [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Roasted Garlic, Miso, and Greens Soup
[Vegan]

JW By: Julie West

Author Bio

Julie West loves sharing the wonderful world of vegan foods and healthful eating and living.... Read More

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Recipe: Roasted Garlic, Miso and Greens Soup

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Roasted Garlic, Miso, and Greens Soup [Vegan]

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Vegan

This will be the new 'Chicken Soup' in terms of healing and building the immune system when you are feeling under the weather. The real trick is to keep from getting sick in the first place...adding this to your diet may be good preventative medicine. Garlic, miso and greens are... Read More

Ingredients You Need for Roasted Garlic, Miso, and Greens Soup [Vegan]

2 heads of garlic
2 tablespoons olive oil
6 cups water or vegetable broth (I used water)
3 to 4 tablespoons white miso, to taste
4 cups greens of choice, chopped (I used tuscan kale)
pinch of red pepper flakes, garnish
squeeze of lemon, optional
himalayan salt to taste

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How to Prepare Roasted Garlic, Miso, and Greens Soup [Vegan]

Preheat oven to 400 degrees.
Remove most outer layer of skin from bulbs of garlic, leaving the most inner layer so they will stay together. Cut off the tops of the garlic bulbs. Place bulbs cut side up on a piece of tin foil large enough to fold over and close tight at the top when done. Drizzle one tablespoon olive oil over each bulb. Close the tin foil by folding up the edges and squeezing them together at the top and fold over, or bring up the sides and fold over while pinching and folding the ends. Bake for 45-50 minutes. Let cool for 10 minutes.
In large pot, squeeze garlic bulbs into the pan and mush it a bit with the back of a wooden spoon. Add liquids, turn heat to medium. Add your miso and stir to incorporate the paste. Once broth has warmed for about 20 minutes, add in greens and let wilt. Serve with a slice of lemon and a pinch of red pepper flakes. I topped mine with a few colorful purple micro greens. Serves six.

Notes

If using tofu, add in after adding the miso paste. Use soft or firm tofu that has been pressed to remove excess moisture. To press you can either use your palms by using paper towels in between to soak up the moisture. Or place the tofu under a somewhat heavy book with paper towels on each side of the tofu for 10 minutes or so. Adding wakame (sea weed) as your green would also add great nutrition. Seaweed is full of essential minerals and vitamins that the body needs. You can find wakame dehydrated so it will last in the pantry a long time. Simply crumble some in your soup, wait a few minutes and it will add lots of valuable trace minerals.