Chickpea miso | almond | homegrown moringa leaf + flower RECIPECooked Ingredients:2 tsp extra v

Chickpea miso | almond | homegrown moringa leaf + flower RECIPECooked Ingredients:2 tsp extra virgin coconut oil2 cloves garlic ¼ white onion 1 tsp ginger 1 tsp jalapeño- - green bean glass noodles (or any other fine gluten-free noodle of choice)1. Finely mince garlic, onion, ginger and jalapeño. 2. Add ingredients and extra virgin coconut oil to a medium sized soup pot or wok. Sauté ingredients on low to medium heat. Raw Ingredients:2 cups homemade almond milk (unsweetened) 1 cup purified water 2.5 tbsp unpasteurised chickpea miso (or any other miso of choice) 1 tbsp tamari ½ tbsp coconut aminos2 tbsp fresh squeezed lime juice- -½ cup shredded white Russian kale moringa leaves and flowersblack peppercayenne 3. Blend the raw ingredients in a high speed blender while the cooked ingredients are sautéing.4. Once cooked ingredients are opaque, add raw blended ingredients to the pot. Turn up heat and allow the soup to reach a warm temperature. Avoid anything close to boiling as this will destroy the beneficial components in the miso. 5. Once temperature is warm enough, add in the shredded kale and green bean glass noodles. The noodles will soften in about 1 minute. Option to cut them with scissors. 6. Garnish the soup with moringa leaves, flowers, black pepper and cayenne or any other garnishes of choice.  -- source link

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