Name: Spring Green Miso Soup with Curried Crispy Butter Beans
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 jar of Queen Butter Beans - bean stock reserved; 1 tbsp olive oil, plus extra to drizzle; 1 shallot, diced; 3 garlic cloves, peeled and finely chopped; 200g curly kale (or similar leafy greens such as cavolo nero or spinach), washed; 400ml chicken or vegetable stock; 2 tbsp red miso; extra virgin olive oil to serve; 125g butter beans (used from the 500g jar above) - drained; 1 tbsp olive oil; 2 tsp curry powder; 1 tsp turmeric; 1 tsp cayenne

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

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V Ve D G

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Spring Green Miso Soup with Curried Crispy Butter Beans

Kenji (@kenjcooks)

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!

Feeds: 4

Takes: 35 minutes

Ingredients

1 jar of Queen Butter Beans - bean stock reserved
1 tbsp olive oil, plus extra to drizzle
1 shallot, diced
3 garlic cloves, peeled and finely chopped
200g curly kale (or similar leafy greens such as cavolo nero or spinach), washed
400ml chicken or vegetable stock
2 tbsp red miso
extra virgin olive oil to serve

For the curried crispy butter beans

125g butter beans (used from the 500g jar above) - drained
1 tbsp olive oil
2 tsp curry powder
1 tsp turmeric
1 tsp cayenne

Made with:
Queen Butter Beans

Directions

step 1
First make the curried crispy butter beans. Preheat the oven to 220°C (fan 200°C/gas mark 7). Use a clean tea towel or paper towel to absorb moisture from the beans; you want them to be as dry as possible. Toss the dried beans with the oil, curry powder, turmeric, cayenne and a pinch of salt and then spread them on a baking tray. Bake for 30-35 minutes until golden brown and crispy. The exact time will depend on the beans you use and your oven, so start checking after 20 minutes.
step 2
To make the soup, heat the olive oil in a heavy-based pan over a medium-high heat. Add the shallot and fry for4-5 minutes until softened. Add the garlic and cook for a further 1-2 minutes.
step 3
Add the kale or greens of choice and stir until the colour changes to a vibrant green as it softens. Add the stock and the remaining butter beans and the reserved bean stock, and bring to a gentle simmer until the kale is cooked (it should be done within a few minutes).
step 4
Using a stick blender, or pour the soup into a blender, and blitz until smooth. I like this soup to be quite thick, but if you prefer a thinner soup, add more stock.
step 5
Pour the soup back into the pan and stir in the miso allowing the residual heat to dissolve the miso. Taste and adjust the seasoning.
step 6
Ladle the soup into bowls and top with the crispy butter beans - the new crouton!