Turmeric, Ginger, Miso Soup with Peas and Corn

In the Spring edition of the LCBO’s (our liquor store) Food & Drink magazine, they featured a Turmeric, Miso & Ginger Soup that immediately caught my attention. In mid-March, we were still craving soups, believe it or not, so I thought I’d give this colourful soup a go in my humble kitchen. The flavours were earthy, brightened by the lemon juice and sweetened by the peas and corn, everything one could want from the spring soup.

An Earthy soup to warm and ward off any spring colds.

Makes 1 L soup

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Ingredients:

• 15 mL EVOO
• 70 g sweet onion (such as Vidalia), finely chopped
• 50 g celery, sliced
• 1 L vegetable stock, divided
• 20 g ginger, roughly chopped
• 2 g garlic, roughly chopped
• 5 g turmeric powder
• 20 g white miso
• 15 mL freshly squeezed lemon juice
• 70 g each, frozen peas and frozen corn

Directions:

1. In a medium stock-pot, heat the olive oil and add the chopped onion and cook until translucent. Add the celery and cook for a minute or so longer.
2. In a small measuring cup fitted for your stick blender, add about 125 mL vegetable stock, the ginger, garlic, turmeric and miso and blend until smooth.
3. Add the turmeric mixture to the celery and onions and cook for a few minutes, until you can smell the garlic. Add the remainder of the vegetable stock and lemon juice and bring to a boil. Add the frozen peas and corn and stir for a minute.
4. Serve hot.

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