Healthy Vegan - Miso Minestrone

I made this dish last month, before we went away on our holidays to Cornwall.  
D had a little taste and thought the miso was gravy like, not an odd thing to think - especially as Miso gravy  is quite popular at the moment, but what was a bizarre suggestion was to serve this with some mash.

What mash potatoes, really?!
Yes,
Okay,
Surprisingly, it worked.
I tentatively call this a Oriental inspired Minestrone because of the addition of miso paste.  There are many variations of miso.   I used one called Genmai Miso also known simply as Brown Rice Miso. 



This Minestrone was fresh and tasty. The courgettes had a bit of crunch.  the spinach lended a silkyness.  The beans and peas imparted that faint beany flavour; and the broth was both light and 'meaty' in flavour.   We also had it the following day as a soup too.    
Miso Minestrone 
Serves - 4 - 6 
Ingredients
2 tablespoons peanut or vegetable oil
1 onion, peeled and minced
2 small leeks, cleaned and sliced
4 chestnut mushrooms, sliced into small pieces
2 tablespoons Clearspring Genmai miso aka brown rice miso paste
1 courgette, cut into quarters
1 1/2 pints vegetable stock
160grams mixture of frozen edamame, peas and broad beans  
Handful of spinach, roughly chopped
Freshly ground black pepper to taste
Salt to taste
Method
In a wide pan, heat the oil, then saute the onion and leeks until tender, then stir in the mushrooms and miso paste and cook for a few minutes, before stirring in the stock, bring to the boil.  
Then turn the heat down and cook for a 10 minutes, before stirring in the remaining ingredients: the courgette, beans peas and spinach. 
Cook for a few minutes before serving.  
Taste and adjust seasoning if necessary.  
Best eaten within a couple of days. 

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