By Adam Bush, Olive Magazine
Shred ginger, leeks, and carrots into this umami-rich soup and top up with quinoa and kale for a nourishing, low-calorie meal.
Shred ginger, leeks, and carrots into this umami-rich soup and top up with quinoa and kale for a nourishing, low-calorie meal.
Total time: 35 minutes
Yield: serves 2
Yield: serves 2
Ingredients
- toasted sesame oil 2 tsp, plus a drizzle to serve
- ginger a thumb-sized piece, shredded
- garlic 2 cloves, sliced
- leek 1, halved and finely sliced
- carrot 1, shredded
- sesame seeds 1 tsp
- red chili 1, deseeded and shredded
- brown miso paste 2 tbsp
- quinoa 50g
- kale a large handful
Method
Step 1
Heat 2 tsp of sesame oil in a large pan over a medium heat and gently cook the ginger, garlic, leek, carrot, sesame seeds, and 1/2 the red chili for 10-15 minutes, stirring regularly, until the vegetables are soft. Add the miso and 700ml of just-boiled water, mixing to dissolve the miso. Add the quinoa, cook gently for 10-15 minutes, or until the quinoa is just cooked, then add the kale for a few minutes to soften.
Step 2
Ladle into bowls and top with the remaining chili and a drizzle of sesame oil.
