Advertisement

Ingredients

Method

  • STEP 1

    Heat the oil in a large pan and fry the onion for 5 mins to soften. Add the squash and garlic, and stir for a minute. Add the beans and bouillon along with a litre of water, then cover and simmer for 20 mins until the squash is tender.

  • STEP 2

    Meanwhile, steam the kale for 10 mins, then toss together with the sesame oil, seeds and ginger.

  • STEP 3

    Add the miso to the soup, then blitz until smooth using a hand blender. Pour into bowls and top with the sesame kale mix to serve.

Recipe from Good Food magazine, October 2021

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.6 out of 5.5 ratings
Advertisement
Advertisement
Advertisement