• Skip to main content
  • Skip to primary sidebar

Rezel Kealoha

menu icon
go to homepage
  • Recipes
  • About
  • My Portfolio
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • My Portfolio
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Blog » Recipes » Soup

    Published: Nov 1, 2018 · Modified: Apr 29, 2024 by Rezel Kealoha · This post may contain affiliate links · Leave a Comment

    Creamy Vegan Spinach Miso Soup with Crispy Kale Chips

    Jump to Recipe Print Recipe

    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!

    Wholesome Ingredients

    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
    Cashews
    Vegetable Broth
    Fresh Grated Ginger
    Chopped Garlic
    Green Onions
    White Miso Paste
    Filtered Water
    Newfound Avocado Oil
    Salt and Pepper for Seasoning

    Let’s Make Creamy Vegan Spinach Miso Soup!

    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.

    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
    Arrowroot powder
    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.

    Let’s eat!

    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.

    Creamy Vegan Spinach Miso Soup with Crispy Kale Chips

    Creamy Vegan Miso Spinach Soup with Crispy Baby Kale

    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.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Course: Main Course
    Cuisine: American, Japanese
    Servings: 6 Servings
    Author: Rezel Kealoha

    Ingredients

    Creamy Vegan Miso Spinach Soup

    • 1 Box Taylor Farms Baby Spinach
    • 2 Cups Vegetable Broth
    • 1 Cup Whole Cashews
    • 4 Cups Boiling Water
    • ¼ Cup White Miso Paste
    • 1 Tablespoon Fresh Grated Ginger
    • 2 Cloves Minced Garlic
    • ½ Cup Sliced Green Onions
    • 2 Tablespoons Newfound Avocado Oil

    Crispy Kale Chips

    • 12 Taylor Farms Baby Kale Leaves
    • 2 Tablespoons Arrowroot Powder
    • Salt and Pepper To Taste
    • 2 Tablespoons Newfound Avocado Oil

    Instructions

    Make the Soup

    • Soak the cashews in the hot boiling water. This makes them nice and soft and can be done in 15 minutes.
    • 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.

    Make the Crispy Baby Kale

    • 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 leaves with the arrowroot mixture and set aside.
    • When you are ready to fry drizzle some Newfound Avocado oil in a large frying pan and place up to 4 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

    • Pour the Creamy Vegan Miso Spinach Soup in some bowls and top with a few Crispy Baby Kale and drizzle with more Newfound Avocado Oil.
    Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

    Please share!

    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.

    This post is sponsored by Taylor Farms, however all recipes, photography and opinions are my own. Thank you so much for support brands that support me.

    More Soup

    • Roasted Red Pepper and Potato Soup An Ode to Afritada, Caldereta, Menudo
    • Sinigang sa Miso at Mustasa (Miso Soup with Tamarind and Mustard Greens)
    • Sopas with Chicken Ravioli in a bowl with a spoon on the side.
      20 Minute Sopas with Chicken Ravioli
    • Creamy Tinola Potato Soup
      Creamy Tinola Potato Soup Recipe

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Rezel and I am here to guide you on how to use those Filipino ingredients you have in a fresh new way. As a fellow home cook, the focus is easy to make recipes with lots of Filipino flavor. You will find a mix of reimagined Filipino Recipes along side traditional recipes on our site.

    More about me →

    My Current Favorites

    • Sans Rival Candy Bark
    • Bread Dip in an Ube Bread Bowl
    • Afritada Lasagna Recipe
    • Seafood Kare Kare with Udon
      Seafood Kare Kare with Udon Noodles Recipe
    • Kale Laing With Chili Crisp
    • Maruya (Filipino Baked Banana Fritter) Recipe
    • Lumpiang Hubad (Lumpia Salad Bowl)
    • Panzanella with Pandesal
      Panzanella with Pandesal Recipe

    Wear Your Food!

    From Bangus to calamansi, wear our merch featuring your favorite Filipino ingredients! Hindi lang pampakain, pamporma rin!

    Get the stuff!

    Footer

    ↑ back to top

    About

    • Terms and Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2024 Rezel Kealoha

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.