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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.

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.
  • Enjoy!

Notes

I prefer to add the broccoli florets last, so they keep their high
nutritious value and bright, green color. They will soften a bit by the
hot soup.

Nutrition

Serving: 1gCalories: 519kcalCarbohydrates: 98gProtein: 25gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 918mgFiber: 21gSugar: 14g