Yet Another Spontaneous Soup

This throw-it-all-in vegetable soup proves you don’t need stock or broth to build serious flavor. Miso paste dissolved in water creates a savory, umami-rich base that tastes like you simmered bones all afternoon.

The layered cooking order matters here. Sauteing the onions, garlic, and tomatoes first builds a caramelized foundation, then the squash goes in to pick up those flavors before the water hits the pot. Adding the lentils and potatoes later means they cook just until tender without turning to mush.

Pattypan squash and zucchini give the soup body and a mild sweetness, while chickpeas and brown lentils pack in plant protein and make this filling enough for a full meal.

Marjoram, oregano, and rosemary give this a Mediterranean herb backbone that smells incredible as it simmers.

Kitchen Tips

• Add the miso paste after the water comes to a boil, not before. Boiling miso for too long kills the beneficial enzymes and dulls the flavor.
• Cut all vegetables roughly the same size so they cook evenly. Lopsided chunks mean some pieces are soft while others are still crunchy.
• The potatoes will thicken the broth slightly as they release starch. If the soup gets too thick, add more water in small splashes.
• A splash of white wine added after sauteing the vegetables deglazes the pot and adds a nice acidity.

Variations

• Add broccoli: Toss in broccoli florets during the last 10 minutes for extra green and a slightly stronger, earthier flavor.
• Spiced version: Stir in a teaspoon of cumin and smoked paprika for a warmer, North African-leaning soup.
• Coconut miso: Replace half the water with coconut milk for a creamier, richer broth that still pairs well with the miso.