Serves 4
Gluten free, dairy free, vegan
INGREDIENTS
2 Tablespoons extra virgin olive or coconut oil
1 Brown onion, peeled and roughly chopped
3 Cloves garlic, peeled and roughly chopped
2 Teaspoons finely chopped fresh ginger
3 Tablespoons miso paste
630g Carrots, roughly chopped
320g (Approx. 1 medium) Sweet potato, peeled and roughly chopped
250g Corn Kernels (Approx. 3 corns)
500ml Vegetable broth or stock
250ml water
Sea salt and black pepper
Sesame seeds
Coriander
Walnuts
1 Brown onion, peeled and roughly chopped
3 Cloves garlic, peeled and roughly chopped
2 Teaspoons finely chopped fresh ginger
3 Tablespoons miso paste
630g Carrots, roughly chopped
320g (Approx. 1 medium) Sweet potato, peeled and roughly chopped
250g Corn Kernels (Approx. 3 corns)
500ml Vegetable broth or stock
250ml water
Sea salt and black pepper
Sesame seeds
Coriander
Walnuts
METHOD
1. Heat oil in a large saucepan, add onion, ginger and garlic and sauté 3-4 minutes
2. Add miso paste, carrots, sweet potato, corn, broth or stock, water and season with sea salt and black pepper, cover and bring to boil
3. Reduce heat to simmer for 30-40 minutes
3. Reduce heat to simmer for 30-40 minutes
4. Once veggies are tender, blend until smooth
5. Serve with crushed walnuts, sesame seeds and coriander (if desired)
Recipe by Jacqueline Alwill (@brownpapernutrition)