Slow Cooker Miso Vegetable Soup is a light, yet filling soup that is a simple and complete vegetarian meal. Full of fresh veggies including carrots, spinach, and zucchini, this soup is packed with nutrition and rich flavor from a miso broth. Adjust the ingredients to include your favorite veggies and savor every last drop!
1/2headshredded cabbage1/2 head of cabbage equals about 2 cups shredded; can use regular or napa cabbage
2teaspoonsjarred minced garlic
1/2teaspoonminced ginger
1tablespoonwhite miso paste
1/4teaspoonsalt
1large handful of greenslike kale, spinach, a blend, etc. - I used baby spinach
1zucchini quartered and sliced
Instructions
Prep and cut the carrots, cabbage, and zucchini
Add all ingredients except for greens and zucchini to slow cooker
Stir to combine and cook on high for 3-4 hours or low for 6-8 hours
Once vegetables are cooked to desired tenderness, add greens and zucchini
Let cook an additional 5-10 minutes and serve
Notes
Store leftover soup in the fridge for up to 3 days in an airtight container. Freeze miso soup for up to 3-6 months allowing additional space from the top of the container for freezer expansion.
Reheat in a saucepan on the stove until simmering.
To make it spicier, add sriracha or other hot sauces to individual servings.