Kale Spinach And Tofu Soup
A deliciously healthy kale, spinach and tofu soup, packed with the leafy greens we love.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Immersion blender
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Wooden spoon
- Serving bowl
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
- cracked black pepper
- shichimi togarashi+ and radish sprouts (optional), to serve
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