Hearty Vegan Polenta And Kale Soup With Miso And Toasted Sesame Oil Recipe

• 6 tablespoons extra-virgin olive oil
• 1 leek, finely chopped
• Kosher salt and freshly ground black pepper
• 3 medium cloves garlic, minced
• Pinch red pepper flakes
• 2 quarts
• or an equivalent amount made with
• 1 cup polenta (coarse corn meal)
• 1 quart packed roughly chopped kale leaves (stems removed)
• 2 tablespoons white miso paste
• 2 teaspoons soy sauce
• 4 scallions, thinly sliced
• Toasted sesame oil, for serving

1. Heat olive oil, leeks, and a pinch of salt in a large saucepan over medium-low heat, stirring constantly until very soft but not browned, about 5 minutes. Add garlic and chili flakes and cook, stirring constantly, until fragrant, about 1 minute. Add vegetable stock.
2. Whisking constantly, slowly pour in the polenta. Stirring frequently, bring to a boil over high heat, reduce heat to low, cover, and cook, stirring occasionally, until polenta is tender and the soup is thickened, about 20 minutes.
3. Str in kale, cover, and cook, stirring occasionally, until kale is tender, about 5 minutes. Stir in miso, soy sauce, an half of scallions until miso is fully incorporated. Season to taste with salt and pepper.
4. Serve, drizzling with sesame oil and sprinkling with remaining scallions. Extra soup can be stored in the refrigerator in a sealed container for up to 5 days.

extravirgin olive oil, kosher salt, garlic, red pepper, polenta, kale, white miso, soy sauce, scallions, sesame oil

Taken from www.seriouseats.com/recipes/2015/02/vegan-polenta-kale-soup-miso-recipe.html (may not work)