Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, chopped
- 2 courgettes, roughly chopped
- 1 tbsp miso paste
- 1 l vegetable stock
- 3 curly kale leaves, stripped from the stem & sliced
- Sea salt & freshly ground pepper, to taste
Instructions
- Place a large saucepan over a medium heat. Add the olive oil.
- Add the onions, celery and garlic and stir for about 2–3 minutes until fragrant and the onions are translucent.
- Add the courgettes and sauté for another minute.
- Add the vegetable stock and bring to a boil, then simmer for 10 minutes, until the courgettes are soft and tender.
- Add the miso paste and kale leaves to the pan at the very end, and puree the soup with a hand blender, or allow to cool before placing it in a blender to puree.
- Season to taste with salt and pepper and serve.
Recipe: Kirsty von Boch
