Ingredients
- 500 grams broccoli (1 large or 2 small heads)
- 2 1/2 cups frozen peas
- 1 brown onion
- 1-2 cloves garlic
- 40-50 grams fresh ginger (about 2 thumbs’ worth)
- 3 tbsp miso paste (I like brown rice miso)
- 6 cups boiling water
- 2 tbsp coconut oil (or other frying oil)
- salt & pepper to taste
Instructions
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Peel and finely chop the onion, ginger, and garlic. Chop the broccoli into florets.
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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.
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Add in the broccoli florets and cook for a further 2 minutes, stirring occasionally.
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Pour in the hot water and add in the frozen peas. Reduce the heat to a gentle simmer. Cover and cook for approximately 10 minutes.
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Add in the miso paste and stir until the miso paste has dissolved into the water. Continue to simmer away, covered, for a further 5-10 minutes, until all the vegetables are very soft.
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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.
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Season the soup with salt and pepper to taste. Warm gently in a saucepan to get it piping hot again before serving.
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