This easy-to-make soup is full of comforting flavors and has a lovely contrast in textures, from the silky smoothness of the soup to the crunch of toasted almonds. It's good enough to serve on its own; however, the smokiness of the paprika oil really adds something special. Slideshow: More Healthy Soup Recipes 

Emma Galloway
January 2014

Gallery

Photo © Emma Galloway

Recipe Summary

total:
50 mins
Yield:
Serves 4 to 6
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
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.

  • 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.

Make Ahead

The 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.