Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
Fall has finally really come to Portland… but it’s more like the kinds of fall I was used to living in the midwest. We’ve had light rain, but lots of sun! It’s very unfamiliar. Instead of all the beautiful leaves falling directly to the ground with the rain, they’re sticking around longer. Our gardens have had another month of life. I could get used to this.
Rain or shine, though, it’s nice to have it be soup weather again. I have a group of girls I meet with every couple of months (in soup season). We all make a batch of soup, freeze it in individual portions and trade them all.
This Coconut Carrot Miso Soup was my contribution for our last round of swapping. It’s vegan! And so, so delicious.
Sometimes it’s hard to make vegan and vegetarian soups seem hearty enough, if you’re a carnivore. In my opinion, that means you need more fat. And one of my favorite ways to add healthy fat is coconut! And a little miso certainly makes things even better.
I think this soup is at its best when it’s also got a swirl of olive oil and a dollop of pesto on top. Basil pesto would be great, but you can sub the carrot tops in for the basil to use all the parts of the food! It’s delicious.