Easy Broccoli Miso Soup

Quick and Easy Miso Soup recipe!

Without any added oils! Only whole plant food ingredients are used.

One super easy and tasty soup with a great variety of healthy vegetables in it! Truly healthy meal requiring minimal fussing around in the kitchen.

A nice, comfort food for the cold autumn days!

We love soups and always eat them as a main dish! We make them rich and thicker in texture to make them satiating.

The ground flax seeds further thicken the soup and make it so creamy and soft in flavor.

The broccoli florets in the recipe are added last so they stay a little bit tender and keep all of their healthy nutrients.

This is a really healthful soup recipe that will strengthen your immune system and keep you warm in the cold days.

Goes perfectly with a loaf of healthy whole wheat bread such as our Easy Einkorn Bread.

Optimized for Great Health and Weight

This is a completely whole plant foods soup recipe and whole plant foods are the healthiest way to eat.

There is no oil so that your arteries are kept healthy, your blood pure and your weight in check.

The mushrooms are known immune system boosters, protecting you against colds and cancer alike.

Onions, leek and broccoli contain powerful micronutrients such as organosulfulrs and sulfuraphane which supercharge your immune system as well.

To make this soup satiating we added peas, corn and whole wheat vermicelli which supply you with healthy complex carbohydrates that keep you lean. These foods are also rich in zinc, iron and magnesium.

We also added flax seeds to make you get all the essential fats, especially Omega-3s, that protect the brain and reduce inflammation.

Broccoli Miso Soup

Venelina Dove M.D.

One super easy and tasty soup with a great variety of healthy vegetables
in it! Truly healthy meal requiring minimal fussing around in the
kitchen. Without any added oils with only whole plant ingredients.

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Prep Time 10

Cook Time 20

Total Time 30

Course Vegan Soup Recipes

Cuisine American

Servings 4 SERVINGS

Calories 519 kcal

Ingredients

1 medium zucchini, chopped
2 carrots, chopped
1 onion, chopped

1 cup chopped leek
4 medium mushrooms, chopped
2 cups broccoli florets

1 cup peas, frozen
1 cup corn, frozen
4 tbsp white miso paste

3 handfuls whole wheat vermicelli
3 tbsp ground flax seeds

Instructions

Place the chopped veggies (zucchini, carrot, onion, leek, and mushrooms) in a pot with boiling water. Cook for about 10 mins.

Fold the frozen peas, corn, and vermicelli into the pot. Cook for another 5-8 mins.
Meanwhile, use a fork to dissolve the miso paste into one cup of broth. Add it to the pot and stir.
When the soup is ready, add the broccoli florets and ground flax seeds. Stir well.