Hearty Vegan Polenta And Kale Soup With Miso And Toasted Sesame Oil Recipe Recipe

Name: Hearty Vegan Polenta And Kale Soup With Miso And Toasted Sesame Oil Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra-virgin olive oil; 1 leek, finely chopped; Kosher salt and freshly ground black pepper; 3 medium cloves garlic, minced; Pinch red pepper flakes; 2 quarts; or an equivalent amount made with; 1 cup polenta (coarse corn meal); 1 quart packed roughly chopped kale leaves (stems removed); 2 tablespoons white miso paste; 2 teaspoons soy sauce; 4 scallions, thinly sliced; Toasted sesame oil, for serving

Servings: persons

6 tablespoons extra-virgin olive oil
1 leek, finely chopped
Kosher salt and freshly ground black pepper
3 medium cloves garlic, minced
Pinch red pepper flakes
2 quarts
or an equivalent amount made with
1 cup polenta (coarse corn meal)
1 quart packed roughly chopped kale leaves (stems removed)
2 tablespoons white miso paste
2 teaspoons soy sauce
4 scallions, thinly sliced
Toasted sesame oil, for serving

1
Heat olive oil, leeks, and a pinch of salt in a large saucepan over medium-low heat, stirring constantly until very soft but not browned, about 5 minutes. Add garlic and chili flakes and cook, stirring constantly, until fragrant, about 1 minute. Add vegetable stock.
2
Whisking constantly, slowly pour in the polenta. Stirring frequently, bring to a boil over high heat, reduce heat to low, cover, and cook, stirring occasionally, until polenta is tender and the soup is thickened, about 20 minutes.
3
Str in kale, cover, and cook, stirring occasionally, until kale is tender, about 5 minutes. Stir in miso, soy sauce, an half of scallions until miso is fully incorporated. Season to taste with salt and pepper.
4
Serve, drizzling with sesame oil and sprinkling with remaining scallions. Extra soup can be stored in the refrigerator in a sealed container for up to 5 days.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tablespoons extra-virgin olive oil, 1 leek, finely chopped, Kosher salt and freshly ground black pepper, 3 medium cloves garlic, minced, and more.

Yes, Hearty Vegan Polenta And Kale Soup With Miso And Toasted Sesame Oil Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hearty Vegan Polenta And Kale Soup With Miso And Toasted Sesame Oil Recipe

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