Green miso bean soup

 August 18, 2023

   

One of my colleagues was eating this for lunch at work one day and I hassled her immediately for the recipe. She forwarded me a scrappy text version, but it turns out that it originates at Vegan Dinner Feed on Instagram, so jump over there if you want a sassy video version instead of our early 2000s blogspot approach. 

It's a super easy weeknight dinner that's loaded up with veggies and white beans and has some lovely creaminess from the blended cashews and great savoury flavours from the miso and nooch. The yoghurt/tahini topping is a must too, for a bit of acidity. Once you've stemmed your kale and chopped up your leeks and garlic, the whole thing comes together in no time. We served it with buttery bread, but I reckon it would be great with quinoa or rice too. 

Green miso bean soup

(from this recipe by Sophie Waplington from Soph's Plant Kitchen)

1 small bunch of kale, stems removed

1/2 cup of soaked cashews

2 tablespoons nooch

2-3 tablespoons olive oil

2 tablespoons white miso paste

6 garlic cloves, minced

juice of 1 lemon

2 leeks, chopped finely

1 teaspoon ground coriander

1 teaspoon ground cumin

3 tins of butterbeans (including the liquid they come in)

salt and pepper

tahini yoghurt

2-3 tablespoons yoghurt

1 tablespoon tahini

juice of half a lemon

salt

Blanch the kale leaves for a minute or two and quickly run them under cold water. Blend them up with the cashews, nooch, 1 tablespoon of the olive oil, miso, half the garlic and the lemon juice. You can add a bit of water here to loosen things up if your blender isn't hitting the mark.

Heat the rest of the olive oil in a big pot and gently fry the leeks for about 10 minutes, with a big shake of salt. You want them to soften and caramelise a bit.

Add in the rest of the minced garlic and the cumin and coriander and continue to fry gently for a few minutes, before stirring in the beans and their liquid. Once that's all combined, stir the blended green mix in as well. Simmer gently for a few minutes while you stir your tahini yoghurt ingredients together. Season with salt and pepper and then serve, with a slice of buttered bread and a bit dollop of yoghurt mix on top.