Active Time
N/A
Total Time
50 MIN
Yield
Serves : Serves 4 to 6
Photo © Emma Galloway

How to Make It

Step 1    Make the Soup

Remove soup from the heat, discard bay leaf, add miso paste and lemon juice and blend with a stick blender until smooth. Serve in bowls, drizzled with a little smoked paprika oil, a handful of toasted almonds and some Italian parsley.

Step 2    Meanwhile, make the smoked paprika oil

Gently heat the olive oil over medium heat in a small skillet until warm (but not hot), remove from heat and stir in smoked paprika and a good pinch of sea salt. Set aside.

Step 3    

Remove soup from the heat, discard bay leaf, add miso paste and lemon juice and blend with a stick blender until smooth. Serve in bowls, drizzled with a little smoked paprika oil, a handful of toasted almonds and some Italian parsley. Any leftover soup can be refrigerated for 3 to 4 days or frozen for longer. Excess smoked paprika oil will store for 1 to 2 months in a lidded jar at room temperature.

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