2-3tbspmiso paste(I like brown rice miso) - adjust depending on how strong you want the miso flavour
4-6cupsboiling water
2tbspcoconut 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.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!