Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 1kilograms Kent pumpkin, coarsely chopped
- 4 large carrots, coarsely chopped
- 1/4 cup white miso paste
- 1L Woolworths salt-reduced chicken stock
- 850grams Macro cannellini beans, rinsed, drained
- 4 slices Woolworths multigrain bread, coarsely torn
- 1tablespoons mild curry powder
- 1/2 cup Woolworths pumpkin seeds
- 1/3 cup Greek-style natural yoghurt
Nutrition per serving
3080kJ / 738Cal
3080 Kilojoules or 738 Calories
35% of daily energy intake*
Protein
32.8grams
Fat
27.0grams
Carbs
77.5grams
Sugars
27.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Amp up your carrot soup with a touch of miso paste for a flavour powerhouse that gets more delicious with every slurp. Crispy katsu croutons add crunch and interest to every bowl of Miso & Carrot Soup.
Method
Step 1 of 4
Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 2 minutes or until softened slightly. Add pumpkin and carrot and cook, stirring, for 1-2 minutes or until combined and fragrant.
Step 2 of 4
Add miso, stock and 6 cups water. Bring to the boil. Reduce heat and simmer, stirring occasionally, for 35 minutes or until vegetables are tender. Stir in beans. Cool slightly. Using a stick blender, blend mixture until smooth.
Step 3 of 4
Meanwhile, to make croutons, preheat oven to 220°C/200°C fan-forced. Grease and line a baking tray with baking paper. Place bread on prepared tray. Drizzle with remaining oil. Sprinkle with curry powder. Add pumpkin seeds and toss to combine. Bake, stirring occasionally, for 8 minutes or until golden-brown.
Step 4 of 4
Ladle soup into bowls. Serve topped with yoghurt, croutons and pumpkin seeds.
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