The second instalment in the vegan chronicles comes in the form of mushroom and lentil soup with miso. Miso paste is basically made of fermented soy beans. It’s similar to soy sauce in terms of flavour, but more mellow and earthy. It works fantastically well in many dishes, meat included, to add umami depth. When it’s paired with meaty mushrooms and hearty lentils, the result is a thick, rich and filling soup!
- 1 White Onion
- 4 cloves garlic
- 500 g Mushrooms, sliced
- 1 ½ tsp Fresh Thyme
- 950ml Vegetable Stock
- 100g Brown Lentils
- 1 tbsp Miso Paste
- Heat a small amount of olive oil in the bottom of a large pot. Prepare all the ingredients by slicing the mushrooms, dicing the onion, mincing the garlic and finely chopping the thyme.
- Start by sautéing the onion in the pan for 2-3 minutes until translucent. Then add the garlic and mushrooms and cook for 10 minutes until the mushrooms have reduced and most of the water they release is evaporated.
- Next add the thyme and stir through the mixture, letting it cook for a minute or two. Add the vegetable stock and the lentils then simmer for 25 minutes.
- Blend the soup thoroughly then stir in the miso paste. If the soup is too thick for you, just add some more vegetable stock until you have the consistency you like!
- Serve topped with some extra mushrooms and some fresh parsley.