Cooking Instructions
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Step 1
Place
Tuscan Kale (200 g)
,
Carrot (1)
,
Zucchini (1)
,
Chard (1 handful)
,
Black Garlic (2 cloves)
,
Celery (35 g)
,
Onion (1)
,
Broccoli (90 g)
, and
Fresh Parsley (1 handful)
into a large soup pot.
Step 2
Add in the
Red Chili Pepper (1)
if you want to add some spiciness – totally optional.
Step 3
Pour in the
Filtered Water (1.5 L)
and bring to a gentle boil. Stir in
White Miso Paste (15 g)
, chopped
Black Garlic (2 heads)
and seasons with
Pink Himalayan Sea Salt (6 g)
.
Step 4
Let the soup simmer with a lid on for about 1 hour.
Step 5
Serve it up with a slice of toasted bread, a drizzle of
Extra-Virgin Olive Oil (as needed)
, and some
Sesame Seeds (to taste)
if you fancy.
