Recipe: Creamy Kale Soup

Author Yoshiko Takeuchi brings together ancient Japanese wisdom with a passion for food to deliver a recipe book filled with delicious Japanese dishes.

It is based on traditional cuisine and ways to use the knowledge to add superfoods to your favourite dishes.

CREAMY KALE SOUP
Serves 4

The superfood kale meets Japanese superfood kuzu in this recipe. Super nutritious, alkalising and a protein rich soup. Quite a few people who came to my class reported that they made this at home and were successful!

INGREDIENTS

• 200 g (7 oz) kale, chopped finely
• 3 tsp extra virgin olive oil
• 1 tsp sea salt
• 2 tbsp kuzu
• 2 tsp MSG free vegetable stock
• 600 ml (20.5 fl oz) filtered water
• 600 ml (20.5 fl oz) soy milk

Garnish
Handful of chopped almonds

METHOD
– Heat a large saucepan over a medium heat. Add the oil and chopped kale and salt, stirring occasionally, for 5 minutes or until soft.
– Add the stock powder and water. Increase the heat to high. Bring to the boil and boil for 1 minute then reduce the heat to low to cook for a further 3 minutes. Cool slightly.
– Place the kuzu and 1/3 of the soy milk in the jug of a blender. Blend until the kuzu is well mixed.
– Then add the kale mixture to the blender and blend until very smooth.
– Transfer the soup and the rest of the soy milk 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 preferred nuts. Don’t cook for too long to prevent the soup from turning an unappealing brownish colour.