ROASTED GARLIC MISO SOUP WITH GREENS

The new ‘Chicken Noodle Soup’ in terms of healing when you’re sick. Garlic, miso and greens are all super foods to help maintain and restore your body’s immune system. Enjoy this often as preventive medicine!

Yield: Serves 4

INGREDIENTS

2 heads of garlic
2 tablespoons olive oil
6 cups water or vegetable broth
3 to 4 tablespoons white miso, to taste
4 cups kale, chopped
pinch of red pepper flakes, garnish
squeeze of lemon, optional
sliced green onions, optional
himalayan salt to taste

INSTRUCTIONS

Preheat oven to 400 degrees
Roast garlic: 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 1 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.
Miso soup: In a 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-low. Add your miso and stir to incorporate the paste. Add in greens and let wilt until deep dark green, about 5 – 10 minutes.
Serve with a slice of lemon, scallions and pinch of red pepper flakes.

For full information kindly visit simple-veganista.com.