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How to Make Miso And Gorgonzola Soup
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Optional: Add white wine and cook for 2-3 minutes until slightly reduced.
- Pour in vegetable broth and bring to a simmer.
- Reduce heat to low, stir in miso paste until fully dissolved.
- Add crumbled gorgonzola cheese and heavy cream (or coconut cream). Stir until the cheese is melted and the soup is smooth and creamy.
- Season with black pepper to taste.
- Serve hot, garnished with fresh sage leaves (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
6g
Fat
47g
Carbs
2g