Ingredients
- 2 tsp olive oil
- 1 large onion chopped.
- 400g butternut,skin-on, cut into chunks.
- 4 tsp Garlic Man® Crushed Garlic
- 210g can butter beans, drained.
- 2 tsp vegetable broth
- 80g shredded kale finely chopped.
- 2 tsp sesame oil
- 2 tsp toasted sesame seeds
- 2 tsp Garlic Man® Plain Ginger
- 1 tbsp brown rice miso
Method
- Heat the oil in a large pan and fry the onion for 5 mins to soften. Add the squash and garlic and stir for a minute. Add the beans and broth along with a liter of water, then cover and simmer for 20 mins until the squash is tender.
- Meanwhile, steam the kale for 10 mins, then toss together with the sesame oil, seeds, and ginger.
- Add the miso to the soup, then blitz until smooth using a hand blender. Pour into bowls and top with the sesame kale mix to serve.
