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Cover the bottom of a large pot with olive oil and heat on medium high.
Add the onion and cook for 3-4 minutes, then add the stems and half of the potatoes.
Cook for 7-8 minutes more, stirring occasionally, until the veggies have browned in spots. If anything sticks to the pot just use a spatula to scrape it up so it does not burn.
Add the garlic and Curcumade and cook for 1-2 more minutes, then add the remaining potatoes and water to cover and bring to just below a boil, then reduce to a simmer.
Cover loosely and cook until all veggies are tender (about 20-25 minutes).
Dissolve the miso paste in a bit of the hot broth, then add it to the pot and stir well.
Serve with fresh lemon, salt, and aleppo pepper, to your tastes.
• you can use any kind of miso you like, white will be sweeter, red will have a bit more of a savory character, as you prefer.
• For a creamy soup try stirring in a few tablespoons of potato flakes towards the end of cooking. Or add some sour cream when serving.
• This soup is vegan but is also wonderful with some sautéed chorizo added, and/or chicken stock instead of water.
• For more of a green soup you can add some Couve à Mineira on top when serving, it's perfect because you use all of your greens this way. Especially great with some sour cream or yogurt.
Recipe and Photo © Christian Leue
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