This is comfort in a bowl. Delivering the nourishing soul of global healing food traditions, this Cannellini, Leeks & Miso is a perfect example of how nature’s ingredients, combined with Ayurvedic principles, create the ultimate expression of that “love in a bowl.”

Nature’s Nourishment

Ayurveda teaches us that nourishment is about more than just sustenance; it’s about finding balance and harmony within ourselves and with the natural world. This recipe brings together leeks, cannellini beans, and the umami richness of miso to create a dish that is as grounding as it is uplifting. It’s a reminder of the wisdom of the seasons, offering warmth and strength during the cooler months.

Leeks, with their sweet and subtle flavor, are considered sattvic in Ayurveda. They soothe the digestive system and provide a gentle detoxifying effect. Cannellini beans, a wonderful source of plant-based protein and fiber, bring earthiness and substance, making this soup satisfying without being heavy. In Ayurveda, Cannelini are grounding and nourishing, supporting Kapha by providing the astringent taste which can be so cleansing, while the miso and spices support gut health and adds grounding warmth to help balance the dish for Vata. In Ayurvedic terms, miso balances Vata and Kapha doshas, aiding digestion and providing warmth and stability during colder months

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The Recipe

Ingredients:

• 1 tablespoon ghee or olive oil
• 2 leeks, sliced into 1/2-inch rounds
• 1 shallot, diced
• 4 cloves of garlic, minced
• 1 bay leaf
• 700g (3 1/2 cups or 3 cans) cannellini beans, including cooking liquid
• 1 heaped tablespoon nutritional yeast
• 1 heaped teaspoon white miso
• 1 tablespoon fresh chopped chives
• Lemon juice and zest
• Fresh cracked black pepper

Method:

1. Heat the ghee or olive oil in a large pan over medium heat. Add the sliced leeks and sauté for 3-5 minutes on each side until golden. Remove and set aside.
2. In the same pan, sauté the diced shallot for 5 minutes, then add the minced garlic and cook for another minute.
3. Stir in the bay leaf, cannellini beans, and their cooking liquid. Add the nutritional yeast and stir to combine.
4. In a small bowl, whisk the miso with a bit of hot water until smooth. Stir this into the soup, then return the leeks to the pan.
5. Let the soup simmer gently for 5 minutes, allowing the flavors to meld and the broth to thicken slightly.
6. Just before serving, stir in the lemon juice and zest, sprinkle with fresh chives, and season to taste with black pepper.
   

How This Soup Loves You Back

Each ingredient in this recipe has been chosen for its healing properties and its ability to bring balance. Leeks and garlic warm and energize the body, while the creamy cannellini beans and gentle touch of ghee or olive oil provide grounding. The miso offers digestive support, and the lemon’s brightness awakens the senses, lifting your mood and your meal.

This Miso Soup with Leeks & Cannellini is more than a recipe; it’s an invitation to slow down, savor the beauty of nature’s bounty, and reconnect with what truly nourishes you. As you sip and savor, let this bowl remind you of Ayurveda’s timeless wisdom: true health and vitality begin with mindful, heartfelt nourishment.

Share The Love

I hope you’ll try this recipe and share your experience. Food: A Love Story is all about coming together to celebrate the healing power of nature’s medicine. Leave a comment below to let me know if this bowl inspires…

Wishing you deep nourishment always,
Laura

*Recipe inspired by: @natsnourishments  (heavily modified from the original)