A nourishing green bowl of comfort. It’s thick, hearty and packaged full of flavour and goodness 💚
Salty miso and sweet peas work so well together and zingy ginger, garlic and lemon freshens the soup right up. Blending the broccoli stalks and replacing stock/water with almond milk gives it creaminess and brings all the flavours together. Topping with tamari roasted seeds adds a pop of savouriness and crunch. YUM.
Soup is the perfect batch cook and freezer friendly lunch.
Now let’s get on with how to make it 👇
PEA & BROCCOLI MISO SOUP
Ingredients
- 1 Broccoli head with a long stalk
- 260 g Petite pois
- 1 Leek, sliced
- 1 Big or 2 small garlic cloves, minced
- 1 inch Ginger, minced
- 550 ml Unsweetened roasted almond milk
- 1.5 tbsp Red/brown miso
- 1/2 + 1/4 tbsp Lemon juice
- 1 tsp Maple syrup
- 1 tsp Coconut oil
- 1/4 tsp Pepper
- 1/4-1/2 tsp Himalayan salt
Toppings
- Plain or tamari roasted seeds, I used good for you salad topper from Waitrose
- Almond butter
- Coconut cream goes well with this too
Instructions
- Prep the broccoli. Remove the stalk, peel the outside and chop into small chunks. Cut the brocolli into small florets.
- Bung the oil into a large saucepan and add in the leeks and brocolli stalks. Cook for 5 mins then add the garlic and ginger, cook for 2-3 mins till fragrant.
- Whack in the broccoli, peas, almond milk and miso, give it a stir and simmer for 7-10 mins or until all the veg are tender. The veg need to be soft to puree smoothly but try not to overcook as this will turn your soup brown!
- Pour into a blender and whizz till nice and smooth, adding more almond milk to thin down if needed. The soup is meant to be quite thick.
- Pour into bowls and sprinkle on the toppings.
- BISH BASH BOSH
