Home » Blog » Recipes » Creamy Vegan Spinach Miso Soup with Crispy Kale Chips
In partnership with Taylor Farms we have created this super Creamy Vegan Spinach Miso Soup with Crispy Kale Chips. It’s nurturing and satisfying and the best way to end a cold day.
Tis the season to get soupy! I love a good creamy spinach soup and I found a way to make it creamy without using any heavy cream. I have partnered with Taylor Farms to make this amazingly Creamy Vegan Spinach Miso Soup with Crispy Baby Kale.
Taylor Farms is grown near me here in Northern California and is harvested super fresh. They really take care of how the produce is grown and packaged. I can attest. They sent me 4 boxes of Spinach and 4 boxes of Kale and almost 2 weeks later the leaves still super fresh!
Now back to the recipe… With these minimal wholesome ingredients you can make a really tasty soup that is super fast to whip up. The measurements of the ingredients are in the recipe card below.
Taylor Farms Baby Spinach
Fresh Grated Ginger
White Miso Paste
Newfound Avocado Oil
Salt and Pepper for Seasoning
To start we need to quickly soak the cashews in some hot boiling water. This makes them nice and soft and can be done in 15 minutes. The soaked cashews is the creamy base of our Creamy Vegan Spinach Miso Soup.
All you need to do is place cashews in a bowl and cover it with hot boiling water. Leave it to stand for 15 minutes and then pour everything in a high powered blender and blitz. It will take about 2 minutes to be nice and smooth and creamy. Once it is creamy add in the miso paste to break it down. It’s easier to incorporate this sticky paste through the blender. Pour into a large bowl and set this aside. Wash out the blender as we will be blitzing some Taylor Farms Baby Spinach next.
In a large stock pot drizzle some Newfound Avocado Oil and add in the green onions, ginger and garlic. Sauté for a minute or two until the green onions start wilting.
Place all of these in the blender along with the Taylor Farms Baby Spinach and the vegetable broth. Blend until the spinach is smooth and you have a lovely vibrant green color.
Pour this back into the stock pot and add in the cashew/miso cream. Bring up to a low simmer to meld the flavors together and season to taste with salt and pepper. Take off the heat and cover the soup while you make the crispy baby kale.
The secret trick to getting crispy baby kale is arrowroot flour and to make sure that the kale is very dry. What I love about Taylor Farms is that they triple wash the greens so you can use them as is with no worries and it’s perfect for this recipe!
All you need is this:
Pick out about 12 Taylor Farms Baby Kale Leaves
Salt and Pepper to Taste
Newfound Avocado Oil
In a small bowl place the arrowroot flour and salt and pepper. Mix well and dump it all on a large plate. One by one coat each side of the baby kale leaves with the arrowroot mixture and set aside.
When you are ready to fry drizzle some Newfound Found Avocado oil in a large frying pan and place up to 4 baby kale leaves to fry. Fry each side for a minute or two on each side. The heat should be low and slow to keep the color vibrant and to make sure you don’t burn them.
To serve, ladle some Creamy Vegan Spinach Miso Soup in large or small bowls (check your hunger levels, but I have to say this soup is surprisingly filling). Drizzle some Newfound Avocado Oil on top and lay a leaf or two of crispy baby kale. You can also add in your favorite crunch topping as well. I used some garlic chips.
Let me know how you like it! You can post a photo on Instagram and tag myself and Taylor Farms and use the hashtag #GoToGreens.
Your email address will not be published. Required fields are marked *
Save my name, email, and website in this browser for the next time I comment.