Kale Vegetable Soup

Ingredients

• 20 g Ginger
• 1 Garlic clove
• 3 Carrots
• 1 stalk leek
• 1 red chili pepper
• 40 g kale leaves (2 handfuls)
• 75 g Quinoa
• 2 tbsp sesame oil
• 1200 ml Vegetable broth
• 30 g brown miso paste (2 tbsp; soybean paste)
• 1.5 tbsp lemon juice
• Salt

Instructions

1. 1.

   Peel the ginger, garlic, and carrots. Slice the garlic into thin rounds, and cut or grate the ginger and carrots into fine strips. Clean the leek, halve it lengthwise, wash, drain, and slice into 4–5 cm long thin strips.

2. 2.

   Halve the chili pepper lengthwise, remove seeds, wash, and cut into thin long strips; set aside half for garnish. Clean the kale, rinse, and roughly chop. Rinse quinoa in a sieve with cold water and drain.

3. 3.

   Heat oil in a pot. Sauté ginger, garlic, carrots, leek, and chili for 4–5 minutes over medium heat. Stir in miso paste and quinoa, then let the soup simmer for about 10 minutes.

4. 4.

   Add kale and cook for another ~5 minutes. Season the soup with lemon juice and salt, and garnish with the remaining chili strips.