A flavorful soup doesn't need a long ingredient list or an hour on the stove. Potato Herb Soup proves it.
White miso paste increases the umami. Don't sweat it if you don't have it; the soup is delicious made with whichever broth you choose.
Potato Herb Soup
Text and Photo by Jac Kyles Baker
Makes 1 serving
Ingredients
1 to 1/2 cup peeled and diced small red potatoes
1 small yellow onion, roughly chopped
3 TB roughly chopped flat leaf parsley*
2 tsp vegetable or olive oil
1TB white miso paste
1 to 1 1/2 cup chicken, vegetable broth or water
salt and pepper to taste
Preparation
Place diced potatoes and onions in a medium microwave safe bowl and cover. Cook on HIGH for 3 minutes. Carefully remove bowl. Mindful of the steam, carefully remove the cover.
Toss potatoes and onion with oil. Salt to taste. Microwave, uncovered, and cook for 2 minutes on HIGH. Carefully remove bowl. Using a fork, test potatoes and onions for tenderness.
Carefully remove bowl. Add chicken/vegetable broth or water, miso and parsley to vegetables. Stir and return to microwave to cook on HIGH for 1 minute.
Carefully remove bowl and serve soup.
Cook's Notes
*Potatoes love herbs. Substitute sorrel, rosemary, thyme, sage, chives, marjoram, mint or a combination of your favorites. Adjust amount to your taste/and or strength of the herb.