Tomato Miso Ginger Soup - Vegan
Serves 1
This is the perfect way to bid farewell to the last of the English tomato season, and it’s the perfect way to zap a cold. Produce from Wild Country Organics and Planta Health Food Shop on Westow Hill.
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
  1. 500g tomatoes - halve any larger tomatoes, keep cherry toms whole
  2. 1 smallish onion (white or red) - quartered, trimmed and peeled
  3. A drizzle of olive or sesame oil
  4. 1 tsp fresh ginger root, finely grated
  5. 2 tsp miso paste
  6. ½-1 mug of warm water
  7. A dash of soy sauce or tamari
  1. Preheat the oven to 200°C/Gas 6.
  2. Arrange the tomatoes on a roasting tray. Tuck the onion pieces amongst the tomatoes. Drizzle with just enough oil to gloss. Roast for 30 mins, or till it’s all meltingly tender.
  3. Tumble the tomatoes, onions and any juice in a food processer or blender. Add the ginger. Whiz till puréed. Add the miso paste and 1/2 mug warm water. Whizz. Taste. Add a dash of soy to taste, and more water if needed.
  4. You can pass this through a sieve to remove the tomato seeds and skin if you like but it tastes great either way.. Warm through and blast those sniffles away.
Crystal Palace Food Market