detour. My kitchen

Soups · FIRST EDITION

Miso, potato & greens soup

Soft potatoes and white beans in a savoury broth, with greens folded in at the end.

30 minutes · Serves 2

Serving inspiration
Serving inspiration · stock photograph

A familiar potato soup takes a different route: miso brings depth instead of cream or cheese.

Here’s how.

  1. 1

    Soften the leek

    Heat oil in a saucepan over medium-low heat. Cook leek for 5 minutes, stirring.

  2. 2

    Simmer the potatoes

    Add potatoes and measured water. Simmer for 12–15 minutes until tender.

  3. 3

    Add beans and greens

    Add beans and simmer for 3 minutes. Stir in spinach to wilt.

  4. 4

    Stir in the miso

    Turn off the heat. Loosen miso with a ladleful of broth in a bowl, then stir back into the soup. Add lemon juice to taste.

Keep the broth off the boil once the miso is added so its aroma stays clear.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.