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 Sprouts the 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 inch piece of 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)
Rev says
April 29, 2013 at 10:32 amBeautifully served!
Stephanie says
April 29, 2013 at 12:01 pmMmm..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
Caitlin says
April 29, 2013 at 2:15 pmsuch 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?
Richa says
April 29, 2013 at 5:26 pmYou can use some(a teaspoon more) more vinegar and some soy sauce/liquid aminos.
Malar Gandhi says
April 29, 2013 at 3:10 pmAwesome work, nice presentation…and I love this informative post. Thanks for sharing.
http://kitchentantras.com/indian-restaurant-menu/
Gabby Ouimet says
April 29, 2013 at 4:09 pmI love the colour of this soup! Ginger and miso sounds like the perfect combination as well 🙂
Dixya says
April 29, 2013 at 5:09 pmgreen 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.
Sunday Morning Banana Pancakes says
April 29, 2013 at 6:12 pmLOVE 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!
Alex @ delicious-knowledge.com says
April 29, 2013 at 7:45 pmI 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!
Marie Roxanne says
April 30, 2013 at 12:16 amI 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!
easyfoodsmith says
April 30, 2013 at 6:05 amI have never tried Kale and this soup is beckoning me to. Beautiful clicks Richa.
Nithiya says
April 30, 2013 at 10:28 amThe 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 🙂
vedgedout.com says
April 30, 2013 at 5:51 pmI 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
awesomeveganrad says
April 30, 2013 at 10:57 pmLooks beautiful! Can’t wait to try it.
Lee at Veggie Quest says
May 1, 2013 at 1:29 amLooks stellar! I’m looking forward to giving this a go, especially since I just got a Vitamix. 🙂
Kristen says
May 1, 2013 at 6:20 amI love kale, I love miso…and I love my Vitamix. Sounds like I am required to make this recipe, pretty much 😉
Lisa Natcharian says
May 5, 2013 at 1:28 pmThis soup looks delicious, and so healthy as well! Would love for you to share this at my link party, Allergy Free Lunchbox Love (http://allergyfreecookery.blogspot.com/2013/05/allergy-friendly-lunchbox-love-5313.html). I would love to find this soup in my lunchbox 🙂
Kristy says
May 14, 2013 at 5:37 pmWhat gorgeous food styling, Richa! Totally breathtaking. And I’m on board for any kind of kale soup. Yum! 🙂
Anonymous says
March 17, 2014 at 6:16 pmI am going to try this today! I LOVE those bowls too.
Trish Kimbell says
March 19, 2014 at 3:36 pmRicha – 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!
Trish Kimbell says
March 19, 2014 at 3:36 pmRicha – 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!
Richa says
March 20, 2014 at 6:18 pmthats 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:)
Mae Tipple says
April 12, 2018 at 7:01 pmJust tried this tonight – SO easy and yummy! I added chickpeas and chopped tomatoes. I think I’ll have the leftovers over some basmati rice.