Cure-All Sick Day Soup
Ingredients:
- 3 garlic bulbs
- 2 Tbsp olive oil, divided
- 1 onion, chopped
- 1/4 cup (69 g) white miso paste
- 5 cups (1.2 liters) low-sodium mushroom or vegetable broth
- 1 fresh lemongrass stalk
- 1-inch (2 1/2-cm) piece fresh ginger, peeled and minced
- 1/2 cup (96 g) dry red lentils
- 2 Tbsp apple cider vinegar
- 1/2 tsp black pepper
- 1/2 tsp ground turmeric
- 4 cups (120 g) lightly packed fresh baby spinach
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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Preheat oven to 350°F (180°C). Slice 1/2 inch (13 mm) off the top of each garlic bulb to expose the cloves and place them on a sheet of aluminum foil. Drizzle with 1 Tbsp oil and bundle them up into a loosely wrapped parcel. Roast for 45 minutes, until highly aromatic, caramelized and golden brown. Let rest until cool enough to handle.
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Meanwhile, in a large pot or Dutch oven, heat the remaining 1 Tbsp oil over medium-high heat. Add onion and cook until translucent, about 6–8 minutes.
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In a large bowl, whisk miso paste into broth, mixing thoroughly to fully combine, before adding to the pot. Smash and bruise lemongrass before adding it as well, along with ginger and lentils. Stir to combine, bring to a boil, and immediately reduce the heat to medium-low. Simmer for 15 minutes, until lentils are tender.
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Remove and discard lemongrass. Add vinegar, black pepper and turmeric. Squeeze the roasted garlic cloves out of their skins and stir to combine.
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Transfer to a blender and purée. Alternatively, you can purée a portion of the soup directly in the pot using an immersion blender. Pour the mixture back into the pot and add spinach. Cook 2–3 minutes, until spinach is slightly wilted.
Notes:
Storage tip: Leftover soup will last for 3 to 5 days in the refrigerator, or frozen in individual servings for up to 2 months.Nutrition Information Per Serving:
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