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The Creamiest, Most Umami-est Broccoli Soup

February 26, 2019 • Posted in Cook, Eat,

Forget what you know about broccoli soup. This one gets a category of it’s own. 

Creamy Miso Broccoli Soup

It’s smooth, creamy, and slightly spicy with a kick of umami. It’ll warm you to your core on these relentlessly cold winter days. And since it’s loaded with fiber and plant proteins, you’ll be feeling energized to take on the rest of the day!

  • red pepper flakes plus fresh ginger and garlic really spice it up
  • white beans and peas add creaminess and nutrients
  • tamari soy sauce and miso paste bring a bold umami flavor

 

Creamy Miso Broccoli Soup


When chopping the broccoli, make sure to include the stems, because those are totally edible! If you have a kitchen scale, it’ll come in handy for getting an accurate measurement. Otherwise, just make sure to chop nice and small to get as much to fit into your measuring cups as possible. 

 

Creamy Miso Broccoli Soup Creamy Miso Broccoli Soup


If you’re using dry beans (which I do), remember to cook those ahead of time. And while we’re talking about prepping ahead, you can chop the onion and broccoli a day ahead to save on day-of prep time. 

 

The Creamiest Most Umami-est Broccoli Soup


Since the ingredients in this soup are so flavorful, you won’t regret using water as the liquid. For a subtle upgrade, use vegetable stock. Check out how to make your own vegetable stock for free.

Top it with some red pepper flakes, broccoli leaves, and freshly ground black pepper. Pair with some freshly baked bread or serve alongside a stir-fry or some potstickers. 

 

The Creamiest Most Umami-est Broccoli Soup

 

Creamy Miso Broccoli Soup 

Vegan, gluten-free  |  serves 4 

INGREDIENTS

1 Tbsp grapeseed oil
½ yellow onion, chopped
1 clove garlic, minced
1 Tbsp fresh grated ginger (about 1 thumb’s worth)
1 lb or 2 cups  chopped broccoli, including trimmed stalks; reserve leaves for garnish if available
¼ t red pepper flakes, plus more for serving
3 cups vegetable stock or water
1 ½ cup frozen peas
1 cup white beans
1 Tbsp Tamari
1 ½ Tbsp miso paste
pepper to taste

DIRECTIONS

  1. Heat oil in a large pan over medium heat and saute onion until soft.
  2. Add garlic, ginger, broccoli, and red pepper flakes. Saute for 1 minute.
  3. Add vegetable stock or water, peas, white beans and bring to a boil.
  4. Reduce to a simmer and cook covered until broccoli is tender, about 5 minutes.
  5. Remove from heat and allow to cool slightly. Transfer to a blender, along with Tamari and miso paste. Blend on high until smooth. If you prefer a thinner soup, slowly add hot water until desired consistency is reached.
  6. Pour blended soup back into pot to heat until hot. Or if it is already the temperature you like, pour directly into bowls to serve.
  7. Garnish as desired. Try red pepper flakes, fresh cracked black pepper, and broccoli leaves.

Article By: Lauren Fields - San-J Marketing