GREEN MISO SOUP AND CHICKPEAS CROUTONS
Delicious soup that you can eat hot or cold, packed with super healthy ingredients.
Servings 2 bowls
INGREDIENTS
CHICKPEAS CROUTONS
- 1 can chickpeas (in water)
- 1 tbsp sweet white miso
- 1 1/2 tbsp coconut oil (melted)
- 1 tsp paprika
- 1/4 tsp cayenne pepper
SOUP
- 2 cups baby spinach leaves
- 2 cups baby leaf kale, stems removed
- 2 cups broccoli, cut into florets
- 1 tbsp coconut oil
- 2 shallots, chopped
- 2 garlic cloves, grated
- 1 tsp fresh minced ginger
- 2 1/2 tbsp sweet white miso
- 4 cups hot water (not boiling)
- 1/4 cup coconut milk (full fat can)
- 1/4 tsp spirulina (optional)
- 1 pinch of salt and pepper
- Extra coconut milk (full fat can) for serving
INSTRUCTIONS
CHICKPEAS CROUTONS
- Preheat oven to 200 C (fan).
- Rinse and drain well the chickpeas. Dry them with a kitchen towel (to help them crisp more).
- In a bowl, first mix well the spices together (coconut oil, sweet white miso, paprika, and cayenne) until you reach a smooth texture. Add the chickpeas and stir well to combine.
- Spread the chickpeas evenly on a parchment-lined baking sheet. Reduce oven temperature to 180 °C and bake them for 20 minutes. Then check and stir the chickpeas, and cook on grill mode (fan) for an extra 10 to 15 minutes more (continue checking regularly during the last minutes being careful not to let them burn).
- Stir again and switch off the oven. Let the tray in the oven (off and door slightly open) for approx. 10 to 15 minutes more for an extra crisp.
SOUP
- Steam the greens for 7 minutes or until they are just starting to be tender and have a bright green.
- In a pan, heat the coconut oil over medium heat. Add the onion and garlic and saute for 3-4 minutes. Add the ginger and saute for 1 more minute.
- Add the greens, the onion/garlic/ginger and all of the remaining ingredients to your blender and blend until smooth. Season to taste and serve it warm or cold (optional : garnish with a swirl of coconut cream).
- Add the croutons to soup at the last minute !