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Kale-Chickpea Miso Soup


Prep Time

5 minutes

Cooking Time

10 minutes

Yields

Serves 2

Ingredients

1 x Tablespoon Coconut Oil
1/4 red onion, roughly chopped
5 x mushrooms, sliced
1 x tin chickpeas, drained and rinsed
1 to 2 Tablespoons Miso paste [red or white]
3 - 4 stalks kale, stems removed, leaves sliced
1 to 2 Cups Water


Directions

  1. Melt coconut in a frypan on med to high heat, add onions and mushrooms. Saute for 2 minutes or until onion begins to soften.
  2. Add in miso paste and chickpeas, stir well. Continue to cook until miso paste has dissolved well into the veegetables. Cook for a further 2 - 3 minutes.
  3. Next add in kale leaves, continuously stirring, until kale begins to wilt and turn bright green - this should only take 2 or so minutes.
  4. Take 2 serving bowls, serve up 2/3 of the vegetables. 
  5. Add water to remaining mix in frypan, and bring to the boil. Once water is boiling, cook for a further minute.
  6. Pour cooked soup mix over served vegetables - Enjoy!

Notes

Gluten Free - Dairy Free - Sugar Free - Paleo - Whole 30 - Vegetarian - Vegan

Credit

Maddie Race - Health & Wellness

www.maddierace.com.au