Miso & butternut soup | Learn now

Miso & butternut soup | Learn now

Make lunch more exciting with this silky and deeply savoury miso and butternut soup. Delivering all of your five-a-day, it’s also bursting with goodness

Ingredients

● 2 tsp rapeseed oil

● 1 large onion, chopped

● 400g butternut squash, skin-on, cut into chunks

● 2 garlic cloves, chopped

● 210g can butter beans, drained

● 2 tsp vegetable bouillon

● 80g shredded kale, finely chopped

● 2 tsp sesame oil

● 2 tsp toasted sesame seeds

● 2 tsp finely grated ginger

● 1 tbsp brown rice miso

Method

STEP 1

Heat the oil in a large pan and fry the onion for 5 mins to soften. Add the squash and garlic, and stir for a minute. Add the beans and bouillon along with a litre of water, then cover and simmer for 20 mins until the squash is tender.

STEP 2

Meanwhile, steam the kale for 10 mins, then toss together with the sesame oil, seeds and ginger.

STEP 3

Add the miso to the soup, then blitz until smooth using a hand blender. Pour into bowls and top with the sesame kale mix to serve.