Creamy Vegan Spinach Miso Soup with Crispy Kale Chips
Ingredients
For Creamy Spinach Miso Soup
1 bag Taylor Farms Baby Spinach
2 Cups Vegetable Broth
1 Cup Whole Cashews
4 Cups Boiling Water
1/4 Cup White Miso Paste
1 Tbsp Fresh Grated Ginger
2 Cloves Minced Garlic
1/2 Cup Sliced Spring Onions
2 Tbsp Avocado Oil
For Crispy Kale Chips
12 Kale Leaves
2 Tbsp Arrowroot Powder
Salt and Pepper To Taste
2 Tbsp Avocado Oil
Directions
Soak the cashews in the hot boiling water to soft and leave it to stand for 15 minutes and pour the cashews in a high powered blender to blitz for 2 minutes till smooth and creamy then add miso paste to break it down. Pour into a large bowl and set this aside.
In a large stock pot drizzle some avocado oil and add in the spring onions, ginger and garlic. Sauté until the spring onions start wilting. Place all these in the blender with the Taylor Farms Baby Spinach and the vegetable broth. Blend until the spinach is smooth. Pour this back into the stock pot and add in the cashew miso cream. Bring up to a low simmer to meld the flavours together and salt pepper to taste.
In a small bowl place the arrowroot powder, salt and pepper. Mix well and dump it all on a large plate. One by one coat each side of the kale leaves with the mixture and set aside.
Fry drizzle some avocado oil in a large frying pan and place up to 4 leaves to fry. Fry each side for a minute or two on each side. The heat should be low and slow to keep the colour vibrant and to make sure you don’t burn them.
Recipe courtesy of Rezel Kealoha
