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MISO KALE SOUP WITH KABOCHA SQUASH CREAM.

Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

kabocha squash cream

  • 12 inch kabocha squash crescents (about half a large kabocha squash washed, seeded, and sliced ½-¾ thick)
  • 2 tablespoons olive oil
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ½ teaspoon fennel seeds
  • ¼ teaspoon salt
  • ½ cup plain yogurt or coconut milk
  • ¼-½ cup filtered water to taste
  • 2 pinches sea salt more to taste

miso kale soup

  • 4 cups water or vegetable stock
  • 4 cups thinly sliced onion (about 1 large onion sliced)
  • 2 large bunches kale leaves washed, stems removed, and torn, about 2 dozen leaves
  • 4 cups steam water from above
  • 3-4 inches fresh ginger coarsely chopped
  • 6 tablespoons miso paste
  • 4 tablespoons coconut oil
  • 1 teaspoon coriander
  • 4 tablespoons hemp seeds
  • ½ teaspoon sea salt
  • toasted pumpkin seeds for garnish.

Instructions
 

  • Preheat the oven to 425º and line a large baking sheet with parchment paper. Place squash crescents on baking sheet, drizzle with olive oil, and sprinkle with coriander, cumin, fennel, and sea salt. Turn to coat evenly in oil and spices. Roast for 20-25 minutes, until beginning to brown. Remove from heat and set aside while you make the soup.
  • Place water or vegetable stock in a large sauce pan and add a metal steamer basket. Cover and bring water to a boil. Add sliced onion and steam until transparent, about 8 minutes. Add kale and steam another 2 minutes, until tender and bright green. Remove from heat and transfer kale and onions to a blender or food processor. Add most of the steam water or stock from the pan, and the ginger, miso, coconut oil, coriander, hemp seeds, and salt. Blend until completely smooth, then taste and adjust salt as desired. If you want a thinner soup, add more steam water or stock. Return to sauce pan and keep covered while you make the kabocha cream.
  • Remove skin from squash slices with a small paring knife, and set aside 4 crescents to chop up for garnish. Place yogurt or coconut milk and water in rinsed out blender or food processor, then add the remaining squash (about ¾ cup, packed) and salt. Blend until completely smooth, adjusting water and salt as desired.
  • Chop up the remaining 4 squash crescents. Serve soup topped with kabocha cream, chopped kabocha squash, and toasted pumpkin seeds.