Broccoli and Pea Healing Soup

This nourishing gut-healing soup, made from local seasonal vegetables, is packed with immune-system-boosting Vitamin C, as well as Vitamin A, B vitamins, Vitamin E and a variety of minerals including calcium, copper, iron, magnesium, amongst others. Aiming towards improved gut health, the soup incorporates organic non-GMO miso paste which is full of probiotics, including A. oryzae. It is vegan, gluten free and dairy free. 

Serving size/ Yield: Serves 4 

Ingredients: 

1 brown onion
2 cloves garlic
20g ginger
1 large broccoli
1 tbsp coconut oil
420g frozen peas
2 tbsp organic non-GMO, gluten and dairy free miso paste 1.2 L homemade vegetable broth (recipe below) 

Salt & pepper to taste 60g alfalfa sprouts
6 tsp pumpkin seeds 

Method

Peel and finely chop the onion, garlic and ginger. Cut the broccoli florets from the stalk and set aside. The stalk should then be
cut into 1cm cubes. Heat 1 tbsp of the coconut oil over medium heat for 1 minute in a large
saucepan. Add the onion and sauté for 3 minutes, stirring occasionally to
ensure the onion does not burn. Once the onion is fragrant and translucent, add the ginger, garlic and chopped
broccoli stalk. Sauté for a further 3 minutes, stirring occasionally to ensure the
ingredients do not stick to the pan. Add the broccoli florets, vegetable broth and miso paste. Stir. Bring to the boil,
and then turn the heat to medium, cover and cook for a further 3 minutes. Add the frozen peas and cook for a further 10 minutes, covered. Remove the soup from the heat and leave to cool for 5 minutes (to allow safer
and easier handling). Transfer the soup to a blender, leaving the central hole in the lid open. Cover
the hole with a tea-towel. Blend until smooth. If necessary, add additional
vegetable broth to obtain your desired consistency. Season the soup with salt and pepper to taste, if necessary. Warm the soup gently over medium heat until heated through. Transfer to individual bowls. Divide the alfalfa sprouts and pumpkin seeds between the bowls to decorate Top with the nutritional yeast ‘crisps’. 

Allergens: 

Soy beans, pumpkin seeds

Notes: 

I used an organic vegan white miso paste, Non-GMO, unpasteurised, fermented and free of wheat and gluten. The miso paste could be eliminated from the recipe for an allergen free recipe ,or it could be replaced by 1tsp of coconut aminos. This ingredient will substitute the saltiness of miso, but will also produce a slightly thinner soup consistency.