3 Tab Ghee
2 Leeks (chopped)
2 Sweet Onion (chopped)
2-3 cup Kale (ribs removed and chopped to bite size)
2-3 cloves garlic (chopped - use the quantity that works for you)
2 Tab Cornstarch (or other thickener)
7 cups water
South River Azuki Bean Misohttp://www.southrivermiso.com/store/p/3-Azuki-Bean-Miso.html
Optional - sprinkle with Late Winter Spice Blend
Heat Ghee in Dutch oven - add leeks and onions. Sauté until translucent,4-5 minutes. Add garlic cooking until soft, about 1 minute. Add Kale and water, cook around 12 minutes. Carefully remove 1 cup of broth and add cornstarch mix together well (I throw it into the blender or use my Ninja chopper) and then add back to soup.
Ladle into bowls and add 1 tea of Miso or more(to taste) to each serving. Enjoy!!
The Ninja chopper is one of my favorite tools - see the link below!
The fermentation of the Azuki beans works for Vata. Pitta's can remove the garlic if it's to aggravating. Kapha's can back off on the Ghee if that's an issue for them. Feel free to use whatever thicken works for your system - cornstarch, tapioca starch,....(gulp) wheat flour. I'm trying not to discriminate -giggle!
Stay warm and keep your hates and scarves on....we don't want the wind getting in your head!
Blessings to All!
Warm soup kisses!