Broccoli and miso soup

Broccoli and miso soup

We need to stop throwing broccoli stalks away and give them the attention they deserve with this flavourful, nutritious broccoli and miso soup.

The miso brings a great umami (savoury) flavour, the addition of mint and vinegar add a freshness, and the nutritional yeast and plant milk make this SOUPer (c’maaan) creamy!

Cooking info

  • Prep time 8m
  • Cook time 12m
  • Difficulty Easy
  • Serves 1

Nutrition (Based on 1 serving)

  • 95 Calories
  • 14g Carbs
  • 8g Protein
  • 2g Total fat
  • 0g Saturated fat
  • 0mg Cholesterol
  • 3g Sugar
  • 3g Fibre
  • 211mg Sodium

Nutritional info

Broccoli is part of the cabbage family which is known for its anticancer effects, particularly in breast cancer. It's also high in Vitamin C which helps heal wounds and repairs and maintains bones and teeth.

White Miso is a fermented soybean paste. It's a good source of minerals including zinc which enhances the immune system, manganese which supports the thyroid through thyroxine formation and copper which supports the body in processing iron. Iron helps fight stress and disease by supporting the adrenal hormones.


1 serving

  • 30 g Chopped white onion
  • 1 Clove of garlic
  • 70 g Broccoli stalk
  • 20 g Edamame beans
  • 0.5 vegetable stock cube
  • 150 ml Boiling water
  • 1 tsp White miso
  • 1 tsp Apple cider vinegar
  • 2 tsp Nutritional yeast
  • 10 g Chopped kale
  • 10 ml Cashew milk


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