Using miso gives this soup a delicious hit of umami.
Kale & potato soup
You can find this recipe and other incredible soup meals in Soup Meals by Emily Ezekiel
Ingredients
2 tablespoons olive oil
2 leeks, sliced
4 garlic cloves, chopped
2 celery stalks, diced
juice of 1 lemon
7 ounces (200g) small new
potatoes, quartered
scant 3 cups (700ml) chicken stock
7 ounces (200g) Tuscan kale,
inner stems removed and
leaves shredded
2 tablespoons miso
salt
Method
Preheat the oven to 400°F (200°C).
Add 1 tablespoon of olive oil to a medium saucepan and place over medium heat.
Add the leeks and fry for 10 minutes, or until soft. Add the garlic and celery and fry for another 5 minutes. Add the lemon juice, potatoes, and stock and bring to a boil. Reduce the heat and simmer for 15 minutes.
Meanwhile, place half the kale in a bowl and drizzle over the remaining olive oil. Season generously with salt, then arrange on a large baking sheet and cook in the oven for 10 minutes, tossing halfway through, until the kale is crispy and dark green.
Once the potatoes are cooked, add the remaining raw kale, and cook for another 5 minutes, or until wilted. Add the miso and mix well, making sure the miso is well distributed throughout the soup.
Top the soup with the crispy kale.
MAKE IT VEGAN
For a vegan option, substitute the chicken stock with vegetable.