Kale & Cashew Soup with a Miso Boost
The base of this delicious soup, made from cashews, ginger, chilli and miso, creates a bold flavour in minimal time.
Ingredients
Directions
- 1
Put the cashew nuts, ginger, chilli and miso into a high-powered blender with 250ml water and blitz until totally smooth to create a stock.
- 2
Boil the kettle. Pour 700 - 800ml boiling water into a saucepan. Add the stock and then the kale and mix to combine.
- 3
Place over a medium heat and simmer for 5 minutes until the kale has softened but is still vibrant green. Use a hand-held blender to partially blend the soup – you want to keep some of the texture from the kale. Season and serve topped with kimchi and mixed seeds
Notes
Save any leftovers for tomorrow’s lunch.
