Garlic Sesame Miso Soup with Squash Noodles and Chili Oil

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Recently, I was given the gift of a very large bag of garlic. I truly believe that there’s no such thing as too much garlic in a recipe, so I took on the task of putting most of that garlic to use in one recipe. I had the idea to create a delicious garlic broth and since I wanted to add noodles, but also wanted to keep it an all-vegetable soup, I decide to create spiralized squash noodles. I used a beautiful summer squash from my Momma’s garden.

Here’s to staving off colds and keeping your body happy, healthy and full of soup! If you want a little more protein, I highly recommend frying up some tempeh in a bit of coconut oil with Bragg’s Amino Acids or tamari and smoked paprika. Add it to the soup at the end for a little extra flavor and heartiness.

Garlic Sesame Miso Soup with Squash Noodles and Chili Oil

5-7 heads of garlic (7 for the diehard garlic lovers)

1 large summer squash

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2 yellow onions, diced

4 carrots

2 broccoli crowns

2 tablespoons fresh ginger, finely chopped

2 tablespoons coconut oil

2 tablespoons white miso

2 tablespoons tahini

1.5 tsp sea salt

1/2-1 tsp chili oil

3-4 green onions for garnish (optional)

To make the soup:

Peel the garlic and place in the blender. Add 8 cups of water and blend until smooth. It should be nice and creamy at first but it will likely separate after a few minutes.

Quarter the onions lengthwise and cut into horizontal slices. In a large pot, over medium high heat, heat the coconut oil. Once the oil is hot, add the ginger and onion and saute until the onions are translucent and slightly browned. Add the chili oil and cook for another minute. Add the garlic broth and salt, stir and turn the heat down to a low simmer. Cook for 25-30 minutes.

While the broth is cooking, chop carrots into 1/4 inch diagonal cuts. Chop the broccoli into small florets. For the summer squash, you can either a) use a spiralizer to create lovely noodles, or if you don’t have a spiralizer, you can b) use a peeler to peel the squash into thin strips or just try your hand at a julienne cut! Cooking is all about finding your place of comfort in the kitchen while taking small steps to gain more knowledge and understanding of the ingredients you are using and how to cook them. If something feels too intimidating, feel free to opt for an easier way to do it. (For example, I will likely never use a salad spinner because I find them to be cumbersome and I love my salads to be quick and easy!)

After the broth has been simmered for 25-30 minutes, remove 1 cup of the liquid and set aside. To the pot of soup, add the broccoli, carrots, squash and turn the heat off. Cover the pot and let sit for another 10 minutes. The hot broth will cook the vegetables so they are tender but not overcooked. While the broth is sitting, blend the miso, tahini and 1 cup of soup broth in a blender until smooth. When the vegetables are nice and tender, pour in the miso tahini liquid. Chop up your green onions if using them and you’re done! Ladle your soup into bowls and top with the green onions and more chili oil, if desired. This recipe makes a nice big pot of soup, about 5 large bowls! Enjoy with love!

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