I Eat Plants: Try this Creamy Kale Miso Soup at the John Jay Homestead Farm Market Saturday!

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Readers of my blog JL goes Vegan know that I am a huge fan of kale. From smoothies to chips to stews to raw salads, kale can do no wrong. I think this Creamy Kale Miso Soup is a winner because it’s a nutritional powerhouse and it’s delicious. I hope you will join me Saturday, September 29, at the John Jay Homestead Farm Market where I will begin serving this tasty soup at 10:30 a.m. and at 11:00 a.m. I will hold a cooking demonstration to show you how simple it really is to make.  Hope to see you Saturday!

Creamy Kale Miso Soup {Vegan}
by JL Fields @ JLgoesVegan.com

Six ingredients + a saucepan + a blender = a delicious, super-healthy soup in 20 minutes!

Ingredients (Makes 8 cups)

  • 32 ounces (4 cups) low-sodium vegetable broth (low-sodium is very important!)
  • 1 cup yellow onion, diced coarsely
  • 1 tablespoon fresh garlic, chopped in big chunks
  • 1 block (14 ounces) soft tofu (NOT silken!), pressed and drained
  • 4 cups kale, loosely packed (I used Red Russian Kale, from Gaia’s Breath Farm)
  • 1/4 cup yellow miso
  • A few pieces of raw kale, for garnish

Instructions

  • Bring vegetable stock, onion and garlic to a boil in a large saucepan.
  • Cube the pressed tofu, add it to the saucepan, and bring back to a boil.
  • Add kale (torn into large pieces), stir, cover and simmer on low for 5 minutes.
  • Remove saucepan from heat and stir in miso – it’s okay if it doesn’t all dissolve because you will soon be blending it.
  • Transfer soup from the saucepan to a high-speed blender (I used a Vitamix), cover tightly, and blend for 30 seconds to a minute, 3 cups at a time (you do not want to put more than 3 cups of hot liquid in a blender at one time – trust me!)
  • Spoon into a bowl and top with a few pieces of raw kale, as garnish.
  • Enjoy this hot, creamy soup!

Creamy Kale Miso Soup Cooking Demonstration
Saturday, September 29, 11:00 a.m.
John Jay Homestead Farm Market
400 Jay Street
Katonah, NY 10536

I Eat Plants columnist JL Fields is a certified vegan lifestyle coach and educator. She shares plant-based education, recipes and cooking techniques, as well as animal rights information and resources, on the popular blog JL goes Vegan. Her original recipes have been featured on Foodbuzz, BlogHer and Meatless Monday. She is the editor of the community blog Stop Chasing Skinny. JL is the founder and lead consultant for JL Fields Consulting and serves on the board of directors of Our Hen House. Follow her on TwitterFacebookPinterest, and Google+.

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4 Comments

  1. Hi Phyllis! Yes, I think an immersion blender can be suitable, you’ll just need to use it a bit longer because the kale is lightly cooked and therefore a bit tough. I hope you like it!

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