Miso Soup with Sea Veggies

This vegan miso soup is full of sea vegetables, which add flavor and extra nutrients. This dish is great for any time of the day because it's comforting and healthy.

Ingredients:

• 4 cups vegetable broth
• 1 tablespoon miso paste
• 1 sheet nori, shredded
• 1/4 cup dried wakame seaweed
• 1/2 cup sliced shiitake mushrooms
• 2 green onions, thinly sliced
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/2 teaspoon chili flakes optional

Instructions:

In a pot, bring vegetable broth to a gentle boil

In a small bowl, dissolve miso paste in a bit of warm water and add it to the broth

Add nori, wakame, mushrooms, green onions, ginger, and garlic to the pot

Simmer for 5-7 minutes until seaweed is tender

Stir in soy sauce, sesame oil, rice vinegar, and chili flakes if using

Serve hot and enjoy!

Smoky Vegan Black Bean Soup

This smoky vegan black bean soup is filling, tasty, and great for a cold night. When you mix black beans, tomatoes, and spices together, you get a hearty, filling soup that is also healthy and tasty.

Ingredients:

• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cans black beans, drained and rinsed
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

In a big pot, heat the olive oil over medium-low heat

Put in the minced garlic and chopped onion

Saut until the onions are soft

Add the cumin, chili powder, and smoked paprika and stir them in

Cook for one more minute

Add tomato chunks, black beans, and vegetable broth

Turn the heat down to low and let it cook for 20 to 25 minutes

Blend the soup until it's smooth with an immersion blender

Add the lime juice and season with salt and pepper to taste

Serve hot with fresh cilantro on top