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Hearty Vegan Polenta and...Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil

Name: Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 4 Persons
Ingredients: 6 tablespoons (90ml) extra-virgin olive oil; 1 large leek (about 10 ounces; 283g), white and light green parts only, finely chopped (about 1 1/4 cups); Kosher salt and freshly ground black pepper; 3 medium cloves garlic, minced; Large pinch red pepper flakes; 2 quarts (1.9L) homemade unsalted hearty vegetable stock, easy vegetable stock, or dashi; 1 cup dried polenta (5 1/2 ounces; 156g); 3 1/2 ounces (99g) stemmed and roughly chopped lacinato kale (about 1 packed quart, from one 8-ounce bunch); 2 tablespoons (30g) white miso paste, plus more to taste; 2 teaspoons (10ml) soy sauce, plus more to taste; 4 medium scallions (about 3 ounces/85g total), thinly sliced (about 1 cup), divided; Toasted sesame oil, for serving

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Cuisine

International

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Servings

4 Persons

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Prep Time

18 Minutes

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Cook Time

45 Minutes

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Difficulty

Medium Level

Hearty Vegan Polentan and Kale Soup With Miso and Toasted Sesame Oil could be just the gluten free and vegan recipe you've been looking for. This recipe makes 4 servings with 629 calories, 17g of protein, and 39g of fat each. For $2.64 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have pepper flakes, miso paste, scallions, and a few other ingredients on hand, you can make it. To use up the polenta you could follow this main course with the Lemon Polenta Cookies as a dessert. 1789 people have tried and liked this recipe. It will be a hit at your Autumn event. Plenty of people really liked this main course. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is amazing. Similar recipes are Hearty bean and kale soup, served with Parmesan-sesame and poppy seed crisps, Hearty One-Pot Meal Miso Soup, and Hearty Shiitake Mushroom and Miso Soup.

DeliciousTastyWell Prepared

Ingredients

•6 tablespoons (90ml) extra-virgin olive oil

•1 large leek (about 10 ounces; 283g), white and light green parts only, finely chopped (about 1 1/4 cups)

•Kosher salt and freshly ground black pepper

•3 medium cloves garlic, minced

•Large pinch red pepper flakes

•2 quarts (1.9L) homemade unsalted hearty vegetable stock, easy vegetable stock, or dashi

•1 cup dried polenta (5 1/2 ounces; 156g)

•3 1/2 ounces (99g) stemmed and roughly chopped lacinato kale (about 1 packed quart, from one 8-ounce bunch)

•2 tablespoons (30g) white miso paste, plus more to taste

•2 teaspoons (10ml) soy sauce, plus more to taste

•4 medium scallions (about 3 ounces/85g total), thinly sliced (about 1 cup), divided

•Toasted sesame oil, for serving

Cooking Instructions

01
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.
02
Add garlic and chili flakes and cook, stirring constantly, until fragrant, about 1 minute.
03
Add vegetable stock.
04
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.
05
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.
06
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.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023