Include in Print View:

Yet Another Spontaneous Soup

Yet Another Spontaneous Soup recipe image
This flexible, fridge-clearing soup combines earthy pattypan squash, zucchini, and potatoes with protein-rich lentils and garbanzo beans. Aromatics like onion, garlic, and fresh herbs are elevated by a splash of white wine and the savory depth of brown miso paste. It is a quick, comforting vegan meal that is light yet filling, ready in under 45 minutes.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 283
Dietary: Gluten-free, Vegan, Vegetarian
Description
This flexible, fridge-clearing soup combines earthy pattypan squash, zucchini, and potatoes with protein-rich lentils and garbanzo beans. Aromatics like onion, garlic, and fresh herbs are elevated by a splash of white wine and the savory depth of brown miso paste. It is a quick, comforting vegan meal that is light yet filling, ready in under 45 minutes.
Ingredients
  • 1 md Onion, diced
  • 5 clove Garlic, minced
  • 5 each Pattypan squash, sliced
  • 2 md Zucchini, sliced
  • 1 each Potato, cubed
  • 6 each Roma tomatoes, halved
  • 1 cn Garbanzo beans, drained
  • 1/4 c Brown lentils
  • 2 tb Brown miso paste
  • 1 tb Marjoram
  • 1 tb Rosemary
  • 1 tb Oregano
  • 1 pinch Black pepper to taste
  • 1 tb Olive oil
  • 5 c Water
  • 1 splash White wine or sake (optional)
Directions
  1. 1
    Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent and fragrant, about 3-4 minutes.
  2. 2
    Add the halved Roma tomatoes to the pot and sauté for another 3-5 minutes until they begin to soften and release their juices.
  3. 3
    Stir in the sliced pattypan squash and zucchini. Sauté for 3-4 minutes to lightly cook the vegetables.
  4. 4
    Pour in the water and the optional splash of white wine or sake. Bring the mixture to a rolling boil.
  5. 5
    Once boiling, stir in the brown miso paste until fully dissolved, then add the drained garbanzo beans.
  6. 6
    Reduce the heat to low, cover partially, and let simmer for about 10 minutes.
  7. 7
    Add the cubed potato, brown lentils, marjoram, rosemary, oregano, and black pepper.
  8. 8
    Continue simmering for another 20-30 minutes, or until the lentils are tender and the potatoes are cooked through.
  9. 9
    Taste and adjust seasoning with more salt or pepper if needed. Serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 283kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 180mg8%
Total Carbohydrate 45.0g15%
Dietary Fiber 10.0g40%
Sugars 6.0g
Protein 10.0g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a heartier texture, you can add about 2 cups of broccoli florets during the last 10 minutes of cooking.

This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Feel free to swap the pattypan squash and zucchini for other seasonal vegetables like kale, spinach, or carrots.

Keywords: soup, vegan, lentil, squash, miso, vegetable, healthy, easy, comfort food, garbanzo beans, zucchini, potato, tomato, herb, quick dinner
Read it online: https://www.chefs-mate.com/recipe/yet-another-spontaneous-soup/