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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
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 6 tablespoons extra-virgin olive oil; 1 leek, finely chopped; Kosher salt and freshly ground black pepper; 3 medium cloves garlic, minced; Pinch red pepper flakes; 2 quarts homemade vegetable stock or an equivalent amount made with Better Than Bouillon No Chicken Base; 1 cup polenta (coarse corn meal); 1 quart packed roughly chopped kale leaves (stems removed); 2 tablespoons white miso paste; 2 teaspoons soy sauce; 4 scallions, thinly sliced; Toasted sesame oil, for serving

Prep Time

Cook Time

50m

Total Time

50m

This hearty vegan soup combines the earthy flavors of kale and polenta with the savory umami of miso and toasted sesame oil. A comforting and satisfying dish made with simple, wholesome ingredients. Perfect for a cozy dinner on a cold evening.

Recipe Options

Ingredients

Servings: 8

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6 tablespoons extra-virgin olive oil

1 leek, finely chopped

Kosher salt and freshly ground black pepper

3 medium cloves garlic, minced

Pinch red pepper flakes

2 quarts homemade vegetable stock or an equivalent amount made with Better Than Bouillon No Chicken Base

1 cup polenta (coarse corn meal)

1 quart packed roughly chopped kale leaves (stems removed)

2 tablespoons white miso paste

2 teaspoons soy sauce

4 scallions, thinly sliced

Toasted sesame oil, for serving

In a large saucepan, heat olive oil, leeks, and a pinch of salt over medium-low heat, stirring often, until very soft but not browned, about 6 minutes. Add garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Add vegetable stock.

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 15 minutes.

Stir in kale, cover, and cook, stirring occasionally, until kale is tender, about 5 minutes. Stir in miso, soy sauce, and half of scallions until miso is fully incorporated. Season to taste with salt, pepper, and/or additional miso and soy sauce, if desired.

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.

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

Ingredients

Steps

Nutrition Facts

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

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts