Simple, delicious, and loaded with nutrients, serve up some Greens & Matcha Soup topped with crispy pan-seared tofu for lunch today!
1 medium onion, chopped
1 medium potato, peeled and chopped
3 cloves garlic, minced
1 heaped teaspoon minced fresh garlic
pinch cayenne pepper
pinch ground black pepper
5 packed cups chopped fresh kale (or other green)
4 cups low-sodium vegetable broth
2 teaspoons matcha powder
1 cup loose-packed fresh cilantro
1 13.5-ounce (400mL) can light coconut milk
In a medium-sized pot, sauté the onion and potato in a splash of water or vegetable broth. Cook for about 8 minutes, stirring occasionally and adding water/broth as necessary to prevent the vegetables from sticking. Stir in the garlic, ginger, cayenne, and black pepper and sauté for another minute or two.
Stir in the kale and cook for a couple of minutes, then add the vegetable broth. Bring the soup to a boil, turn down heat to gentle simmer, cover and cook for about 30 minutes. Stir in the cilantro and matcha. At this point, I let the soup cool a bit before putting it into a blender – but you could use an immersion blender, too. Either way, the end product should be a silky-smooth.
If you used a blender, return the soup to the pot and stir in the coconut milk. Gently warm to heat through.
Divide soup between four deep bowls and top with tofu croutons(recipe below).