Kale Spinach And Tofu Soup | Donna Hay

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 green onions (scallions), chopped
• 1 leek, trimmed and sliced
• 2 cloves garlic, crushed
• 1 litre chicken or vegetable stock
• 200g kale, trimmed and chopped
• 300g baby spinach leaves
• 300g silken tofu, plus extra, cut into cubes, to serve
• 1 x 400g can cannellini beans, drained and rinsed
• 2 tablespoons lemon juice
• sea salt and cracked black pepper
• shichimi togarashi+ and radish sprouts (optional), to serve