This velvety, nutrient-packed soup is a perfect blend of sweet, roasted vegetables and savory, umami-rich miso. The smoky flavor of roasted bell peppers pairs beautifully with the natural sweetness of butternut squash, while cumin and oregano add a hint of warmth. A touch of miso and tomato purée deepen the flavor profile, creating a comforting, wholesome dish that’s both vegan and gluten-free. Garnished with fresh parsley and served with crispy sourdough, this soup is a cozy, vibrant meal ideal for any occasion. Whether you’re looking for a light lunch or a satisfying starter, this bowl of goodness is guaranteed to delight.
Ingredients:
- 600g bell peppers (deseeded and chopped)
- 1 butternut squash (peeled, deseeded, and chopped)
- 1 red onion (peeled and chopped)
- 3 garlic cloves (peeled and chopped)
- 1 tsp cumin seeds
- 1 tsp dried oregano
- 1 sprig rosemary
- 1 tbsp white miso paste
- 1 tbsp tomato purée
- 1L water
- Rapeseed oil
- Ground rock salt (to taste)
- Ground black pepper (to taste)
- Fresh parsley (finely chopped, for garnish)
Method:
1. Prepare Vegetables:
In a large bowl, toss the bell peppers, butternut squash, red onion, and garlic with a drizzle of rapeseed oil, a pinch of ground rock salt, and ground black pepper.
2. Roast Vegetables:
Spread the vegetables on a baking tray and roast at 180°C (fan) for 45-50 minutes, stirring halfway through.
3. Make Soup:
Transfer the roasted vegetables into a pot, add 1 liter of water, and bring to a boil. Stir in the white miso paste and tomato purée until well combined.
4. Blend:
Use a stick blender to blend the soup until smooth. Adjust seasoning with more salt and pepper if needed.
5. Serve:
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve with toasted sourdough bread.
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