D had a little taste and thought the miso was gravy like, not an odd thing to think - especially as Miso gravy is quite popular at the moment, but what was a bizarre suggestion was to serve this with some mash.
What mash potatoes, really?!
Surprisingly, it worked.
I tentatively call this a Oriental inspired Minestrone because of the addition of miso paste. There are many variations of miso. I used one called Genmai Miso also known simply as Brown Rice Miso.
This Minestrone was fresh and tasty. The courgettes had a bit of crunch. the spinach lended a silkyness. The beans and peas imparted that faint beany flavour; and the broth was both light and 'meaty' in flavour. We also had it the following day as a soup too. I am sharing this with My Legume Love Affair hosted by Herbs, Spices and Traditions and Healthy Vegan Fridays. and CookBlogShare hosted Hijacked By Twins; No Croutons Required co-hosted by Tinned Tomatoes and Lisa's Vegetarian Kitchen; and Cook Once Eat Twice hosted by Searching for Spice. .
Serves - 4 - 6
2 tablespoons peanut or vegetable oil
1 onion, peeled and minced
2 small leeks, cleaned and sliced
4 chestnut mushrooms, sliced into small pieces
2 tablespoons Clearspring Genmai miso aka brown rice miso paste (from Suma Wholefoods) or similar
1 courgette, cut into quarters
1 1/2 pints vegetable stock
160g mixture of frozen edamame, peas and broad beans
Handful of spinach, roughly chopped
Freshly ground black pepper to taste
Salt to taste
In a wide pan, heat the oil, then saute the onion and leeks until tender, then stir in the mushrooms and miso paste and cook for a few minutes, before stirring in the stock, bring to the boil.
Then turn the heat down and cook for a 10 minutes, before stirring in the remaining ingredients: the courgette, beans peas and spinach.
Cook for a few minutes before serving.
Taste and adjust seasoning if necessary.
Best eaten within a couple of days.
As a member of Suma Bloggers Network, I will receive a selection of complimentary products every two months to use in recipe development and blog original recipes for the Network.