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I love soup, both creamy and clear broths. I’ve made roasted pumpkin ginger soup, broccoli cheesy soup, and many different types of Chinese clear broth soups. I usually cook a bigger pot of it, then freeze it in batches and just warm a batch up for quick lunch over the next few days. This miso beetroot soup is one of those soups I make regularly. It’s really simple and easy, and super nutritious!

In this miso beetroot soup, I used miso paste as the soup base, but you can also use chicken stock, beef stock or vegetable stock as you like. Soup and salad are my go-to meals whenever I crave for something healthy and quick. Check out my salad recipes: Creamy Turkish feta cheese salad with sunny side up egg and olive toastSummer salad with orange, avocado & pomegranate.

beetroot soup

What is miso paste?

Miso means ‘fermented beans’ in Japanese and is a typical staple in Japanese cooking with its rich savory umami flavours. It’s a great source of antioxidants, protein and fibre. In Japan, miso produced in different regions will have a certain typical flavor, such as bean miso, wheat miso, barly miso, rice miso. In supermarkets, you will most likely find white miso, shiro miso, yellow miso, red miso. Personally I prefer the white miso as it’s not milder in taste compared to the others. You can use miso paste in soups, broths, stews, stir fry, marinade, or even salad dressing!

Watch my Miso Beetroot Soup recipe on YouTube

Ingredients are really simple. Beetroot and white onions for the main part. Japanese miso paste is used and because it’s salty in nature, there is no need to add any more salt, simply use black pepper for additional seasoning. It might take a bit of time for beetroot to soften when boiled. I used 2 beetroots, about 800 g and spent about 40 minutes boiling it until soft.

ingredients

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beetroot soup

Miso Beetroot Soup

Super nutritious soup with really simple ingredients and seasoned with healthy Japanese miso paste, giving it a rich umami flavor. This miso beetroot soup is not only pretty in colors, it's packed full of great healthy flavorful ingredients! I love making a batch, then freeze it and just warm it up for a quick warm lunch over the next few days.
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Soup
Cuisine Western
Servings 2 persons
Calories 180 kcal

Ingredients
  

  • 2 beetroots about 800g
  • 1 white onion medium sized
  • 1 tbsp miso paste
  • 4 tbsp cooking oil
  • 4 cups water
  • Black pepper season to taste

Instructions
 

  • Cut onion into small pieces.
    1 white onion
    onions
  • Peel beetroot. Cut into smaller pieces.
    2 beetroots
    beets
  • Heat cooking oil over medium fire. Add onions and saute until slightly caramelized. Then add beetroot and cook for about 3 minutes.
    4 tbsp cooking oil
    beetroot soup
  • Add water and let it boil. Once boiled, let it simmer on low-medium heat for about 30-40 or until beetroot softened. Add miso and mix well. Let it simmer for another 3 minutes.
    4 cups water, 1 tbsp miso paste
    beetroot soup
  • Turn off the heat. Use a hand blender to blend into smooth soup.
    beetroot soup
  • Turn on low fire and add crushed black pepper, season to taste. Let it simmer for another minute.
    Black pepper
    beetroot soup
  • Serve with warm bread and top with a tablespoon of sour cream and some crushed black pepper.
    beetroot soup

Video

Keyword beet, beetroot, healthy, miso, soup

Sharing this recipe with Miz Helen’s Country Cottage, Southern Plate.


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