Published: · Modified: by Richa 26 Comments
Its a green soup day! the best way I like Kale is soft curly Kale, steamed and them drenched in a tangy Ginger Miso sesame dressing. But all the massaging or steaming takes up some time. So instead of making a salad, I blended up the whole thing into a soup 😉
Some Kale, some spinach, ginger, miso and spices to taste and you get a soup you can eat as is, with croutons, make it thick as a dip and so much more.
Add some cooked chickpeas or White beans or Quinoa or Mushrooms to make it more hearty. This was a side with spiced up Mung bean Sproutsthe other day, so I didnt add any beans/peas.
Add some garam masala, a tomato, salt and garlic to the Kale and spinach puree and cook and add some baked tofu for an Indian Palak Paneer.
Random photography composition alert.
It is so interesting how our tastes have evolved over the past 2 years. I think my mom and Dad might not even recognize the taste of some usual Indian foods, as I have either fusion-ized them or edited them to be simpler. 🙂 Of course this is not close to anything Indian, but the idea stems from curried Spinach or mustard leaves soup. I cant wait for Mom to visit and try Kale.
So we still have been looking for a larger home with a yard. And whenever we end up with decent options, my husbands location preference leads to indecision. He loves our current location so close to the Sculpture park and weekend long walks along the beaches with far off mountain views. I will miss this location too. All the activity around and our cozy house. But there arent any other areas which are this close to a gorgeous water body with mountain views. 🙁 And the only options in Belltown and condos.We added the gorgeous Green Lake to our location preference. Lets see how that goes. Green lake is picking up some points lately because of some amazing vegan bakeries out there:)
For more Soups/stews see here.
Kale Spinach Ginger Miso Soup
Allergen Information: Free of Dairy, egg, corn, soy, Gluten. Can be made nut-free(use sunflower seeds), refined oil-free(omit Sesame oil).
Serves 2
Ingredients:
1.5 cups packed baby kale washed
1 cup packed baby spinach washed
1/4 cup ground raw cashew
1 teaspoon rice vinegar or other vinegar or to taste
1 teaspoon Sesame oil
1 Tablespoon Maple syrup
1 Tablespoon Chickpea miso (or any other Miso which might be made from soybeans)
1 Tablespoon sesame seeds
1/2 inchpieceof ginger chopped
1 garlic clove
1/2 teaspoon mustard powder
1/2 a Jalapeno or chili flakes to taste
1/2 teaspoon sea salt or to taste
1-2 cups water
Variations:
Add cooked chickpeas or white beans and bring to a boil.
Add a chopped tomato for a tangy soup.
Add other spice blends like cajun or garam masala
Method:
In a blender add everything and blend to a smooth consistency. Start with 1 cup water and add more if needed for required consistency of soup.
Add the soup to a pan on medium heat and bring to a boil.
Taste and adjust salt, spice. Add more miso/vinegar for tangier.
Cook longer if it the kale grassy taste is too prominent.
Serve hot topped with croutons, or with Pita/Naan bread, garlic bread, roasted veggies.
This soup if being shared at Ricki’s wellness weekend, Slightly Indulgent Tuesdays, Healthy Vegan Fridays.
I remember almost a decade back, when I was anemic(as a non vegan), and was visiting Mom, she made me drink Beet juice everyday. She said it contained a whole lot of iron. Beets have about 10% iron. I think I should have just guzzled up some BlackStrap Molasses 🙂
Plant-based Iron! via- Vegan MainStream(larger picture)
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Reader Interactions
Comments
Amber
I have made at least once a week for a month, ever since searching your site for spinach when I overbought. I’ve made it without the cashews and with only spinach and it is still perfect! I love it with red miso for a stronger miso taste. Fantastic recipe and I can’t believe I’m only just finding it now. The color is just lovely too. Thank you Richa <3
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Richa
thanks
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Mae Tipple
Just tried this tonight – SO easy and yummy! I added chickpeas and chopped tomatoes. I think I’ll have the leftovers over some basmati rice.
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Trish Kimbell
Richa – I discovered your blog about 2 weeks ago and have already made about 6 dishes! I love the flavor profiles – especially the curries and indian-spiced recipes. Whenever I get the notice of what will be in my organic grocery delivery for the following week, I look to your blog first to decide what to do with my goodies. I live in Seattle, too, so maybe I’ll catch you at World Spice Merchants one day! Thanks for making the world a kinder, tastier place!
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Richa
thats awesome! i am so glad you found the blog and like what you tried! maybe this year i will have some cooking classes or local fundraisers, where i could run into you:)
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Trish Kimbell
Richa – I discovered your blog about 2 weeks ago and have already made about 6 dishes! I love the flavor profiles – especially the curries and indian-spiced recipes. Whenever I get the notice of what will be in my organic grocery delivery for the following week, I look to your blog first to decide what to do with my goodies. I live in Seattle, too, so maybe I’ll catch you at World Spice Merchants one day! Thanks for making the world a kinder, tastier place!
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Anonymous
I am going to try this today! I LOVE those bowls too.
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Kristy
What gorgeous food styling, Richa! Totally breathtaking. And I’m on board for any kind of kale soup. Yum! 🙂
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Lisa Natcharian
This soup looks delicious, and so healthy as well! Would love for you to share this at my link party, Allergy Free Lunchbox Love (https://allergyfreecookery.blogspot.com/2013/05/allergy-friendly-lunchbox-love-5313.html). I would love to find this soup in my lunchbox 🙂
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Kristen
I love kale, I love miso…and I love my Vitamix. Sounds like I am required to make this recipe, pretty much 😉
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Lee at Veggie Quest
Looks stellar! I’m looking forward to giving this a go, especially since I just got a Vitamix. 🙂
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awesomeveganrad
Looks beautiful! Can’t wait to try it.
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vedgedout.com
I love that you made this in a blender! You could probably even warm the thing up in the blendtec and it would be RAW! Radical! xx
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Nithiya
The kale soup looks hearty and healthy too!! I haven’t used miso yet, should try out this recipe. But the greens and the texture reminds me of palak paneer 🙂
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easyfoodsmith
I have never tried Kale and this soup is beckoning me to. Beautiful clicks Richa.
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Marie Roxanne
I love your triangle dishes. So cute! And I am starting to acquire the taste for Kale so will be trying this next week! I also pinned it to my kitchen and cooking board so i don’t forget!
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Alex @ delicious-knowledge.com
I don’t mind eating soup throughout the entire year! They are a great way to add lots of vegetables in a one-pot meal. This soup looks delicious, love the addition of kale and miso!
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Sunday Morning Banana Pancakes
LOVE the second to last picture- beautiful. I am absolutely trying this recipe, 2 recipe of yours this week I hope to do, I am so excited!!
Good luck with the house hunt, the right house will come along when it is meant to be- everything will work out!
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Dixya
green soups are the best – I made similar soup with red lentils and coconut milk 🙂 I have a tub of miso waiting to be used, this might be a great way to start off my week.
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Gabby Ouimet
I love the colour of this soup! Ginger and miso sounds like the perfect combination as well 🙂
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Malar Gandhi
Awesome work, nice presentation…and I love this informative post. Thanks for sharing.
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Caitlin
such a gorgeous, healthy soup, richa! i can’t wait to make this! what happens if i don’t have miso? is there something i can replace it with?
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Richa
You can use some(a teaspoon more) more vinegar and some soy sauce/liquid aminos.
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Stephanie
Mmm..I love Kale and have been looking for a hearty kale soup recipe. This looks delicious. Can’t wait to try it! Thanks sooo much for sharing this
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Rev
Beautifully served!
Reply
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