Miso-Roasted Vegetable Soup Recipe
Recipe By Food & Wine
Learn how to make Miso-Roasted Vegetable Soup.
4.7
13 Rating -
Rate
2hr 40minstotal
2hr 40m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Miso-Roasted Vegetable Soup Recipe
- 0.13 inch 2 red bell peppers, halved, cut into
- 0.13 inch 2 medium carrots, peeled and cut into
- 0.13 inch 1 medium size yellow onion, cut into
- 0.38 cup Chopped winter squash
- 1/2 Large garlic cloves, coarsely chopped
- 3/4 tablespoon Grapeseed oil
- 1/2 tablespoon White Miso
- 0.38 teaspoon Kosher salt, divided, plus more to taste
- 1/4 can Diced Tomatoes
- 1/4 tablespoon Soy sauce
- 1/4 tablespoon Chopped Fresh Thyme
- 1/4 teaspoon Smoked paprika
- 1/4 teaspoon Ground Cumin
- 0.19 teaspoon Black pepper, plus more to taste
- 3/4 cup Water, Plus More As Needed
Nutrition
value
value
116
calories per serving
11 g Fat< 1 g Protein4 g Carbs3 g FiberOther
Current Totals
- Fat11g
- Protein< 1g
- Carbs4g
- Fiber3g
MacroNutrients
- Carbs4g
- Protein< 1g
- Fiber3g
Fats
- Fat11g
Vitamins & Minerals
- Calcium90mg
- Iron5mg
- Vitamin A120mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B913mcg
- Vitamin B120mcg
- Vitamin C3mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium25mg
- Manganese1mg
- Phosphorus23mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Food & Wine