Pea and Broccoli Miso Soup

Pea and Broccoli Miso Soup is nourishing, comforting and easy to make. Gluten free, dairy free and sugar free, a healthy vegan hug in a bowl!

5 from 7 votes

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Course: Main Course

Cuisine: dairy free, gluten free, soup, vegan, vegetarian

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: people

Ingredients

500 grams broccoli (1 large or 2 small heads)
3 cups frozen peas
1 brown onion
1-2 cloves garlic
40-50 grams fresh ginger (about 2 thumbs' worth)
2-3 tbsp miso paste (I like brown rice miso) - adjust depending on how strong you want the miso flavour
4-6 cups boiling water
2 tbsp coconut oil (or other frying oil)
salt & pepper to taste

Instructions

Peel and finely chop the onion, ginger, and garlic. Chop the broccoli into florets.
Pop the coconut oil, onion, ginger and garlic into a large saucepan. Place over a high heat and saute for 2-3 minutes, until fragrant and the onion starts to turn translucent.
Add in the broccoli florets and cook for a further 2 minutes, stirring occasionally.
Pour in 4 cups of hot water and add in the 3 cups of frozen peas. Reduce the heat to a gentle simmer. Cover and cook for approximately 3-5 minutes.
Add in the miso paste and stir until the miso paste has dissolved into the water. Continue to simmer away, covered, for a further 5 minutes, until all the vegetables are soft.
Remove the soup from the heat and allow to cool a little (to allow safer and easier handling). Then, use a stick/immersion blender to blend in the saucepan, or transfer the soup to a regular blender jug to process until smooth. You can add 1-2 additional cups of hot water to thin out the soup to your desired consistency.
Season the soup with salt and pepper to taste. Warm gently in a saucepan to get it piping hot again before serving.

Notes

*I usually buy an organic, unpasteurised brown rice miso paste which you can keep in the fridge for about 6-8 weeks after opening.

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