Pea and Broccoli Miso Soup is nourishing, comforting and a breeze to make; just the kind of recipe we’re all keen for in January! Gluten-free, dairy-free and sugar-free, it’s purely healthy but also purely delicious. A healthy, vegan-friendly, green hug in a bowl.
After a few lovely weeks away on holiday I’m back and blogging, full of new ideas and energy about where I want to take Nourish Everyday in 2017. Though it can be hard to let go of working on the blog, it’s nice to be free of routine and daydream a little. It gives me a better sense of perspective – and I think new ideas blossom so much more readily when we’re rested.
To ease back into working (both on my blog and in my office job) I’m sharing this beautifully easy recipe for Pea and Broccoli Miso Soup. It’s healthy, nurturing and comforting, but also really rich in flavour. The sweet peas, when blended, make this surprisingly creamy. They’re also a great source of plant protein and so economical; there’s always a bag of frozen peas lurking in my freezer ready to be chucked into things.
This Pea and Broccoli Miso Soup is so much more than a typical miso soup. The miso paste forms the base broth, but blending in the peas and broccoli gives you a really thick, hearty soup. Ginger adds a nice little zing and a nutritional boost, being great for immunity and digestion. One big saucepan and a little bit of chopping and blending is all you need to do to pull this soup together. Top it with some crunchy seeds and/or some more peas for extra texture. I also love drizzling on some coconut cream and a sprinkle of chilli flakes.
UPDATE September 2017: I’ve had feedback that this soup has turned out a little too thin and too brown-ish for some people. I have increased the amount of peas and reduced the recommended amount of water to help give you a thicker, greener soup. I have also tested and reduced the cooking time again to help keep the brightness of the veggies! All adjustments have been made to the recipe below. Please start with just 4 cups of water and add more water if you want to thin out the soup.
Pea and Broccoli Miso Soup
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
Delish!
There’s a lovely garnish on top In the picture. What is in it? Not mentioned in the recipe instructions. Pepitas and raw peas?
Hi Cynthia, its toasted pepitas, toasted sunflower seeds, a sprinkle of dried parsley, salt and pepper 🙂
I already love this soup as I make my own version for a few years now. I make mine without the ginger but with leek and spinach either frozen or in a bag with watercress and rocket. I also add a slice of lemon when boiling the stock and herbs before adding the main ingredients. I just recently added cumin which makes it amazing.
This sounds delicious! Do you think it can be frozen?
It absolutely can be 🙂
This soup is amazing! Thank you so much for sharing… Recipes like this make it easy to eat healthy and nutritious food! 🙂
This is so so lovely to read Louise! Thank you so much for taking the time to leave a positive review 🙂
Thank you so much for leaving this absolutely lovely review Louise! Makes me so happy to read 🙂
We ended up adding a couple additional cups of water to thin it out but the flavor and texture was still great. I’m adding this to our rotating list. It was perfect with crusty bread for dipping and a dollop of vegan Wayfare sour cream on top.
Thank you so much for your kind review Shannon! Really appreciate you taking the time to leave a comment 🙂
Commenting just to rate. I made this for a neighbor who was sick (I wanted to make her some soup, and Googled the ingredients I had on hand). I’ve made it several times since — my husband and I are both addicted. And the neighbor loved it too.
Hi Nora, thank you so much for this lovely feedback and the high rating, I really appreciate it 🙂 And glad to hear that everyone is enjoying the recipe x
This looks delicious and I am planning on making it this weekend but I have a couple of small zucchini to use up – do you think I could add them to the recipe without changing the taste too much? Thank you!
Hi Joelle, I’m so sorry for the delay in replying to you. Yes, you definitely could blend in some zucchini no problem 🙂
Oh my gosh this was just so delicious! I’m a massive meat eater so for me to try something like this is very rare lol! Awesome thanks so much all of my friends want the recipe too!
Aw thank you so much for this lovely feedback Georgie! I’m really happy to hear you enjoyed it so much – I know when you’re having plant-based meals you need to make them extra special 🙂
This was SO good !
I used 5 cups of water, 5 garlic cloves, a combination of fresh and powdered ginger (as I didn’t have enough of the fresh stuff), and probably 4 tablespoons of miso. And topped it with toasted slivered almonds, pepitas, and sunflower seeds. The almonds worked brilliantly, but I thought the pepitas and sunflower seeds were only so-so.
We’re big eaters in my family, and this was perfect for 3 hungry adults. I’ll definitely be making it again soon.
Hey G, thank you so much for your positive feedback and for letting me know exactly what worked for you! Yum, I bet the toasted almonds would have been awesome, haha and yep probably better than just seeds (I often just have loads of jars of seeds in the house so they tend to get sprinkled on everything). 🙂
Thank you so much!
I am new to miso, and had some broccoli and frozen peas on hand, but not enough of either. So I added a whole zucchini, and followed the above note with extra garlic and 4T miso.
I had read elsewhere that miso retains its nourishment better if not boiled. Thus, I used the blender and cooled the pot before blending in the miso. Delicious!
Again, thank you for this delicious healthful recipe.
That’s some soup I must say! Combination of pea and broccoli sounds really interesting as both are my favorites. Those seeds are definitely a must-add and I am sure this going to be a fabulous healthy meal!
Dear Priyanka – thank you so much for this lovely comment! I love peas and broccoli too, broccoli especially 🙂 The miso gives the veggies so much flavour, it’s awesome.