Heat oven (or toaster oven) to 400.
Separate and peel garlic cloves. Place on dry pie plate and roast for 15-20 minutes (until golden but not browned).
While the garlic's roasting, slice the onion and potatoes, and chop the tomato.
Puree garlic in a blender with miso and water. Add to vegetable broth and bring to a simmer.
Heat olive oil over medium heat in large skillet. Saute onions, potatoes and paprika 5-7 minutes, until onions are tender but not brown. Add tomatoes and thyme and simmer 5 minutes, until most of tomato liquid is absorbed/evaporated.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (2253g)|
|Recipe Makes: 0|
|Calories from Fat: 69 (8%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 5501.3mg||190 %|
|Potassium 4093.7mg||108 %|
|Total Carbohydrate 185.3g||55 %|
|Dietary Fiber 26.7g||107 %|
|Sugars, other 158.7g|
|Protein 26.2g||37 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 876
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.