Launched in 2015, by CHLOE. aims to offer “delicious, wholesome, vegan foods that fuel and energise without compromising flavour, taste or satisfaction”. Just three years after opening their first fast-casual space in New York City, the brand launched its first international venture in London, taking over a site near Covent Garden, joining an additional nine US locations.
With two London restaurants now open, by CHLOE. has launched a new spring menu, available in both restaurants until the end of May. Alongside a ‘Cardi Beet’ smoothie – comprising beets, mango, banana, cranberries, ginger, red cabbage, chia seeds, maple syrup and oat milk – the new menu features an oat and hemp banana pancake; smashed avocado toast with cucumber, dill, almond parm and tofu feta; plus a selection of soups, including a spring miso soup embellished with asparagus, kale, spinach, tofu and sugar snap peas.
Makes 2 litres
Olive oil, 15g
Red onion, 95g, cut in ¼ and sliced
Ginger, 25g, diced
Sesame oil, 8g
Mushroom base, 40g
White miso, 130g
Frozen peas, 180g
Sugar snap peas, 150g, (cut into 3 pieces crosswise)
Firm tofu, 225g, pressed and diced
Small spring onions, to garnish
To make the broth, in a large pot add the olive oil and sweat the onions and ginger over medium heat. Add sesame oil and cook for another minute.
In a separate bowl, combine the mushroom base, miso paste, and water.
Add miso mix to the pot and bring to boil, reduce to a simmer
Add the peas, spinach, asparagus, kale and tofu to the broth and cook at a simmer for at least five minutes.
Taste for seasoning and add salt and pepper to taste.
To serve, ladle soup into a bowl and garnish with spring onions. Serve hot.
Further information on by CHLOE. can be found here.