Preparation time: 10 minutes
Cooking time: 10 minutes
Ready in 10 minutes! You’ll be surprised at how a mere tablespoon of miso can add a thousand and one flavours to a dish.
- 1 garlic clove
- 2 shallots
- 1 tbsp sunflower oil
- 500 to 700g of spinach shoots
- 1 tbsp red miso
- 50g smoked Scamorza (or any other smoked hard cheese)
- 1 carrot
- 1 Granny Smith apple
- 2 to 3 tbsp almonds
- Juice of half a lemon
- Salt, pepper
1Peel and finely chop the garlic and shallots. Heat the oil in a large saucepan over a medium heat, add and stir in the garlic and shallots for a few minutes. Add and sauté the spinach, stirring it in. Pour in just enough water to cover, bring to the boil and let it simmer for approx. 5 minutes, until the leaves are cooked. Stir, add more water if the soup is too thick, then whisk in the miso. Season if needed and keep the soup warm.
2To make the garnish, grate the cheese, the peeled carrot and apple. Chop the almonds and mix with the lemon juice. Lightly season. Pour into soup bowls. The cheese will melt divinely, and the vegetables and almonds will remain crunchy.
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