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Mushroom Kale Miso Oat Groat Soup

Prep Time: 10 minutes     Cook Time: 30 minutes    Makes: 2 servings
2 cups kale, chopped
4-5 mushrooms, sliced
4 thin leeks, chopped (or can substitute with chopped scallions)
1 clove garlic, minced
1 tablespoon miso (refrigerated with live active cultures)
2 ½ cups broth (gluten free and without sugar)
½ cup cooked oat groats
1. Cook oat groats. Add ½ cup rinsed oat groats to 2 cups water. Bring to a boil, reduce heat and simmer for ~20 minutes or until groats are tender but still chewy.
2. Sauté leeks in oil in medium pot over medium heat until soft. Add garlic, sauté for ~30 seconds. Add mushrooms, sauté for ~1 minute. Add kale and broth. Bring to a boil, reduce heat and simmer for ~5 minutes. Add cooked groats. Remove from heat.
3. Add 2-3 tablespoons broth to a small bowl. Let cool for a few minutes. Stir in miso. Add miso/broth mixture to soup. Stir and serve.
IBD-AID Phases II* and III (as tolerated). For Phase II, may need to cook vegetables longer for a softer texture/consistency (as tolerated).
Recipe and Image Credit: Rene Maserati