How long does white miso vegetable soup [vegan] take to cook?

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

Can I freeze white miso vegetable soup [vegan]?

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

Can I make white miso vegetable soup [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is white miso vegetable soup [vegan] so quick to make?

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

How long does white miso vegetable soup [vegan] keep?

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

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White Miso Vegetable Soup
[Vegan]

VG By: Valentina Goltara

Author Bio

Valentina Goltara is an Italian food blogger with a Nutrition therapy diploma. After years struggling... Read More

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White Miso Vegetable Soup [Vegan]

Dairy Free

Vegan

White root vegetables are cooked with creamy almond milk until soft and then puréed until smooth. Miso is added in just before puréeing to give it a comforting umami flavor and a sprinkle of chopped almonds and fresh herbs adds presentation, taste, and texture. This smooth and creamy soup is... Read More

Ingredients You Need for White Miso Vegetable Soup [Vegan]

1 tablespoon extra virgin olive oil or coconut oil
1 shallot, sliced
1 parsnip
1/2 cauliflower
1/2 celery root/celeriac
A pinch of salt
1 cup unsweetened almond milk
2 cups water
2 tablespoons white miso
A handful of sprouted almonds
A few springs of thyme
A pinch of black pepper

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How to Prepare White Miso Vegetable Soup [Vegan]

In a pot heat, your chosen oil and let the shallot sauté until golden.
In the meantime wash and dice your vegetables. Remember to peel the celery root. Add salt and let fry everything for few minutes.
Pour in the almond milk and water and let simmer, until the vegetables are tender. Let it cool a bit.
Blend the soup until smooth, add the miso, and stir to combine.
Pour the soup into 2 bowls, top with some chopped sprouted almonds, some thyme leaves, and a sprinkle of pepper.