Kale Spinach Ginger Miso Soup. Vegan Glutenfree Recipe

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)