Spring Green Miso Soup with Curried Crispy Butter Beans
This is an EXCLUSIVE recipe from Kenji Morimoto new cookbook: FERMENT. Kenji is a Japanese-American chef, food writer + creator, who is an absolute expert at Fermentation, check out more of his incredible work here.Soup is not just for winter. This spring green number is ideal when you're craving some nourishment. But the best part? Crispy curried butter beans aka the new + improved crouton. Half the beans are also blended into the soup for that super creamy texture, without the cream! Making this soup entirely plant-based!
Source: Bold Bean Co
Ingredients
- jar of Queen Butter Beans - bean stock reserved
- olive oil, plus extra to drizzle
- shallot, diced
- garlic cloves, peeled and finely chopped
- curly kale , washed
- chicken or vegetable stock
- red miso
- extra virgin olive oil to serve
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- butter beans - drained
- olive oil
- curry powder
- turmeric
- cayenne