This spinach and miso soup takes only TEN MINUTES to prepare …
Super quick spinach and miso soup with carrots, apples, almonds and Toons Bridge smoked Scamoza
Taking only 10 minutes to prepare and packed full of flavour and texture, this nutritious dish is just right for a quick and vibrant lunch or supper. The lemon juice gives a needed touch of acidity, but you could go further and add a few capers or even a little kimchi stirred through the carrots.
For 4; 10 minutes preparation
1 garlic clove, peeled and chopped
2 shallots, peeled and chopped
1 tablespoon vegetable oil
2 large packets of baby spinach leaves
1 heaped tablespoon red miso paste
1 carrot, peeled
1 Granny Smith apple unpeeled
50g smoked scamorza
Juice of 1/2 lemon
2 or 3 tablespoons unshelled almonds
Salt & pepper
Heat the oil in a large pan and soften the garlic and shallots for a couple of minutes.
Add the spinach and let it wilt. Add 250ml water, or enough to just cover the spinach and leave to simmer very gently for 6 or 7 minutes, until soft.
Blitz until smooth and then whisk in the miso paste.
Chop the almonds.
Grate the cheese, carrot and apple, toss in the lemon juice and season lightly.
Garnish the piping hot soup generously with the carrot mixture, stirring it in as you eat. The cheese will melt slightly but the apple, carrot and almonds will stay crunchy.
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