Creamy kale soup
The superfood Kale meets Japanese superfood Kuzu. Super nutritious, alkalising and a protein-rich soup. Quite a few people who came to my class reported they made this at home and were successful.
Kuzu is a traditional starch that is extracted from the roots of the kuzu plant.
In traditional Chinese medicine kuzu root is considered to be one of the 50 fundamental medicinal herbs, and has been praised for its medicinal properties in China and Japan for thousands of years.
The kuzu is widely used in Japan and regarded as the healthiest cooking starch, or jelling agent, in the culinary and confectionary world, as well as the medicinal world.
Kuzu is so versatile and able to add to many things. It helps to make the soup creamy without using dairy or flour!
Super easy vegan soup!
- 200g (7oz) kale, chopped finely
- 3 tsp extra virgin olive oil
- 1 tsp sea salt
- 2 tbsp kuzu
- 2 tsp MSG free vegetable stock
- 600ml (20.5fl oz) filtered water
- 600ml (20.5fl oz) soymilk
A handful of chopped almond and soy milk
- Heat a large saucepan over medium heat. Add the oil and chopped kale and salt, stirring occasionally, for 5 minutes or until soft.?
- Add stock powder and water. Increase the heat to high. Bring to the boil and boil for 1 minute then reduce heat to low to cook further 3 minutes. Cool slightly.
- Place kuzu and 1/3 of the soymilk in a jug of a blender. Blend until kuzu is well mixed.
- Then add the kale mixture to the blender and blend until very smooth.
- Transfer the soup and rest of the soymilk into the saucepan.?
- Place the soup over medium-low heat and stir until the soup gets slightly thick.
- Season to taste if you need.
- Ladle the soup among the serving bowls. Top with chopped almonds or your favourite nuts.
Don’t cook for too long to prevent the soup from turning to an unappealing brownish colour.
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