Photo: Courtesy of David’s Tea
Thai Matcha Soup from David’s Tea (makes 4)
- 1 medium onion, chopped
- 1 medium white potato, peeled & chopped
- 3 cloves garlic, minced
- 1 heaped teaspoon fresh ginger
- Pinch of cayenne pepper
- Pinch of ground black pepper
- 1 teaspoon sriracha
- 5 cups packed kale
- 2 cups vegetable broth
- 2 cups coco-lemon Thai tea, steeped strong
- 2 perfect matcha spoons of matcha
- 1 cup loosely packed parsley
- 1⁄2 teaspoon dried cilantro
- 1 can of coconut milk
In a medium pot, saute onion and potato in a splash of water. Cook for about 8 minutes, stirring occasionally and adding water as needed to keep the vegetables from sticking. Stir in the garlic, ginger, cayenne, sriracha and black pepper, and stir for another 2 minutes. Stir in kale and cook for 1 to 2 minutes, then add vegetable broth and steeped tea. Bring soup to a boil, then reduce to a simmer and cover for 30 minutes. Stir in cilantro, parsley and matcha. Let the soup cool slightly. Using an immersion blender, blend the soup until silky smooth. Return soup to heat and stir in coconut milk. Gently heat to warm through and serve!
