Feeling Soupy

it's time for a little sunshine in a bowl

Soup: the best to eat, the worst to photograph

I don’t know what it is, but I’ve been sick more this year than I’ve been in a long time. Just a long lingering cough and congestion that won’t go away. It started with the fires and never left. The only thing that’s helped me tame my cough for a little bit is a nice big batch of soup. I ate it while I binge-watched Apple Cider Vinegar for my piece this week so I figured it was finally time to share it with all of you. I first made this soup out of whatever we had left in the house but my wife loved it so much that it became a new favorite around here. It uses simple winter veggies but throws them in a miso-rich broth to amp up the cozy vibes.

This soup went great with this sourdough loaf my sister-in-law Krista baked. She just started baking bread and is killing it!

If you’ve never worked with miso before, all you need to know is that you shouldn’t dump it right into the pot. Same rules as cornstarch. You want to pull out some of the warm broth into a bowl or glass and mix the miso in there. That way you don’t get a big clump in the soup and waste that precious miso. For this recipe, you want the miso you find in the refrigerated case. It will last for a long, long time in your fridge so it’s always great to have on hand. I like a chickpea miso here but if you’ve got something in your fridge, have at it. The recipe is very forgiving. I hope you love it!

Double Potato Winter Sunshine Soup

Makes enough for 8 servings