Delicious Hearty Kale Vegetable Miso Soup

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A Wonderful Tasty Vegetable Broth

This Delicious Hearty Kale Vegetable Miso Soup is well blended with three different salt seasonings. Making this a very unusual full flavored broth. Pumped up with carrots, potatoes, celery, onion, garlic, baby potatoes, kale and lots of protein with white northern beans and chickpeas. The unusual combo of thyme and yellow miso make for a unique desirable taste. Top it all off with fresh parsley and vegan parmesan cheese and it’s definitely a pleasing warm meal experience. Making this your next go to soup for dinner and lunch. Makes 7 large servings.

Delicious Hearty Kale Vegetable Miso Soup. Photo by Spicy Saucy Vegan

A Little Kale History

Kale is known to be the descendent of wild cabbage, being native to Europe and Asia Minor. Although, archaeologists and historians show strong evidence now that the kale plant was first domesticated for growing use in the Middle East and eastern Mediterranean. This history goes back to nearly 4,000 years.

The name “Kale” was derived from coles or caulis which had first labeled the plant in Greece and Rome. This was derived from the whole cabbage like groupings of plants. Later the Scotts called it “Kale”. Studies show traces that the Greeks cultivated a variety of leafy greens, kale being one of them to boil and eat to aid in a cure for drunkenness.

Kale grows best in in cooler weather, making this plant to withstand the climate of Northern Europe. Being that kale often grows back one could harvest kale leaves several times in one year. This growing period included summer, fall and even winter under snow and living up to two years. Growing kale in your yard in parts of Britain and Scotland known as a kitchen garden was called a “kale yard”.

This beautiful frilly green leaf is an anti-inflammatory, high in fiber and full of vitamin K and C. Low in carbohydrates and may boost bone health. All in all, it is just plane great for you. So start that kale kitchen garden and eat it all year long. I hope you like this kale recipe I created for you today.

This is a photo of a white bowl full of Delicious Hearty Kale Vegetable Miso Soup all on a wooden board with a leaf of curly kale curled along side the bowl.
Delicious Hearty Kale Vegetable Miso Soup. Photo by Spicy Saucy Vegan

How To Clean Kale In Water

Back growing up on the farm we always just submerged all our greens in cold water and swished them around to loosen the dirt on them. Then we gently rubbed the leaves trying not to bruise them to get rid of any stubborn caked on dirt. we then rinsed the kale or greens under running cold water until it is rinsed on both sides. You can shake off the excess water or use a salad spinner to get rid of the extra water.

How To Remove Pesticides From Kale

Everyone knows that kale is part of the dirty dozen so please if it doesn’t come from your garden then clean it this friendly way. Submerge the kale leaves in your sink or large bowl with cold water. To this water add 1/2 cup of vinegar and 3 to 4 tablespoons of baking soda. Let this mixture rest for 20 minutes to remove dirt, pesticides and other unwanted materials. Then rinse the kale well under cold water.

How To Make Delicious Hearty Kale Vegetable Miso Soup

First with most soups add the chopped onions and minced garlic to a hot soup pot with hot olive oil. I use a dutch oven. I find that it helps keep soup warmer longer.

This is a photo of chopped onions, garlic, dried thyme and bay leaves in olive oil cooking in a dutch oven pot.

Add the bay leaf and dried thyme to the onions and garlic as they soften. The oil helps refresh the dried herbs and give them more flavor. After a couple of minutes add the celery and mix all of it together and stir often for about 5 minutes.

This is a photo of onions, celery, garlic, dried thyme and bay leaves cooking in olive oil in a dutch oven.

I then add 6 cups of vegetable broth (make sure the broth is not too salty) and add the rest of the ingredients. Cover and cook for about 15 minutes (or more) or until the potatoes and carrots are soft.

Make sure to taste the broth to see if it needs more Bragg’s Liquid Aminos or more yellow miso. You might prefer one of the tastes of these salty condiments over the other. Choose what you like or add more onion salt.

Serve with fresh parsley and vegan parmesan cheese on top and your favorite toasted bread. I use Daiya vegan parmesan brand. It really taste like real cheese.

This is a photo of Daiya vegan parmesan cheese brand in it's own brand bag.
Photo by Spicy Saucy Vegan

I hope you like this Delicious Hearty Kale Vegetable Miso Soup as much as we do. Enjoy!

This is a photo of a white bowl filled with Delicious Hearty Kale Vegetable Miso Soup on top of a cutting board with fresh kale and parsley around it.
Delicious Hearty Kale Vegetable Miso Soup. Photo by Spicy Saucy Vegan

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This is a photo of a white bowl filled with Delicious Hearty Kale Vegetable Miso Soup sitting on top of a wooden cutting board.

Delicious Hearty Kale Vegetable Miso Soup

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  • Author: Spicy Saucy Vegan
  • Prep Time: 25 minutes
  • Cook Time: 25 to 30 minutes
  • Total Time: 50 to 55 minutes
  • Yield: 6 large servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan

Description

This Delicious Hearty Kale Vegetable Miso Soup is loaded with potatoes, carrots, celery, onions, garlic, kale, white northern beans and chickpeas. Rounding it all up in a variety of favor salts such as vegetable broth, yellow miso, Bragg’s Amino Acids and onion salt. Giving this a unique flavoring with combining miso and thyme herbs. Top it of with fresh parsley and vegan parmesan cheese. Enjoy!


Ingredients

Units Scale

Delicious Hearty Kale Vegetable Miso Soup

  • 3 tbsp Olive Oil
  • 1 Lg Yellow Onion, chopped
  • 3 to 5 cloves of Garlic, minced
  • 3 Bay Leaves
  • 1/2 tsp dried Thyme
  • 2 Lg celery, sliced
  • 8 small Yukon or Red Potatoes, cut in half or thirds
  • 1 bunch Kale, crumpled by hand and sliced thin (crumpled, meaning just crush it up in your hand to soften it)
  • 6 cups Vegetable Broth
  • 2 Tbsp Yellow Miso
  • 1 Tbsp Braggs Liquid Amino’s
  • 1/2 tsp Onion Salt (or more to taste)
  • 1 can White Northern Beans, rinsed and drained
  • 1 can Chickpeas, rinsed and drained
  • Black Pepper, to taste (optional)


Instructions

Delicious Hearty Kale Vegetable Miso Soup

  1. On medium heat add the olive oil to a large dutch oven pot or soup pot. Add the diced onions and minced garlic. Cook for 2 minutes stirring it around to coat with oil. Add the bay leaves and thyme. Stir them in to coat them in oil. Cook for 2 more minutes. Turn down the heat if it is burning. Continue stirring every 20 seconds or so.
  2. Add the sliced celery, stir and coat with the oil and cook for 5 more minutes. (Do not burn and stir often)
  3. Add the broth.
  4. Add everything but the kale, beans and chickpeas.
  5. Cook until the potatoes are soft enough to push a fork in easily. (15 minutes or more, depending on your stove and size of potatoes)
  6. Add the hand crumpled thinly sliced kale, beans and chickpeas. Cook until the kale is wilted, about two minutes
  7. Serve hot and top with fresh parsley, vegan parmesan cheese, a little lemon juice, black pepper, red pepper flakes and your favorite toasted bread. (All items to top with are optional)
  8. Enjoy!

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