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!
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.
Ingredients
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
Method
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Add 150ml of boiling water to 1/2 a gluten-free vegetable stock cube
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Sautee 30g onion in a little water
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Add 1 clove of chopped garlic
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Add 70g broccoli stalk
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And the veg stock
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Simmer for 10 minutes or until the broccoli is tender
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Add 20g edamame beans
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1 tsp dried mint
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1 tsp cider vinegar
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Add 1 tsp white miso
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2 tsp nutritional yeast
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Add 10g of chopped kale (stalks removed)
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And 30ml of plant milk
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Blend
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Serve
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