Soak the cashews in the hot boiling water. This makes them nice and soft and can be done in 15 minutes.
Leave it to stand for 15 minutes and then pour everything in a high powered blender and blitz. It will take about 2 minutes to be nice and smooth and creamy. Once it is creamy add in the miso paste to break it down. It’s easier to incorporate this sticky paste through the blender. Pour into a large bowl and set this aside. Wash out the blender as we will be blitzing some Taylor Farms Baby Spinach next.
In a large stock pot drizzle some Newfound Avocado Oil and add in the green onions, ginger and garlic. Sauté for a minute or two until the green onions start wilting. Place all of these in the blender along with the Taylor Farms Baby Spinach and the vegetable broth. Blend until the spinach is smooth and you have a lovely vibrant green color. Pour this back into the stock pot and add in the cashew/miso cream. Bring up to a low simmer to meld the flavors together and season to taste with salt and pepper. Take off the heat and cover the soup while you make the crispy baby kale.
Make the Crispy Baby Kale
In a small bowl place the arrowroot flour and salt and pepper. Mix well and dump it all on a large plate. One by one coat each side of the leaves with the arrowroot mixture and set aside.
When you are ready to fry drizzle some Newfound Avocado oil in a large frying pan and place up to 4 leaves to fry. Fry each side for a minute or two on each side. The heat should be low and slow to keep the color vibrant and to make sure you don’t burn them.
Pour the Creamy Vegan Miso Spinach Soup in some bowls and top with a few Crispy Baby Kale and drizzle with more Newfound Avocado Oil.