Coconut Miso Leek Soup

I made a big pot of this soup a couple days ago to bring over to a friend’s house. Happily, I made enough to leave a big container of it at my friend’s and still have a couple more bowls’ worth left for me at home!

2 Tbsp coconut oil
2 leeks, thinly sliced
12-15 cloves garlic, minced
1/2 a head of red cabbage (you can really use any veggies you want)
1 can black beans
1 Tbsp ginger powder
1 Tbsp cumin
1 tsp turmeric
1/2 tsp five-spice powder
4 cups veg broth
3 Tbsp miso (I used white miso)
1 can full-fat coconut milk
lime juice, toasted sesame oil, and/or hot sauce to taste
rice to serve

Melt the coconut oil in your soup pot over medium heat. Saute leeks and garlic for about 5 minutes. Add veggies, beans, and spices. Stir for another minute, then add 3 cups of the veg broth. Bring to a boil. Combine the remaining cup of veg broth with the miso while the pot begins to boil. Once it’s boiling, reduce the heat to a simmer (lowest setting), add the veg broth + miso mixture, cover the pot, and let it do its thing for about 20-25 minutes. Add lime juice, toasted sesame oil, and/or hot sauce as desired. Serve with rice.

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