Well it has been a while hasn’t it guys! I apologise for being a little bit quiet over the past few months. Life has been, well, there are no words. Blogging has had to take a bit of a back seat, but now that we’ve entered 2019 I’m coming back atcha (a bit like Cleopatra) with lots of new recipes. Starting with this suuuuppppeeerrr tasty Broccoli Soup recipe!
How is everyone finding 2019 so far? Did you make lots of resolutions or are you completely against the idea? For me, instead of making set resolutions I’ve picked a focus for the year. And that focus is this blog! Over the year I’ll be working hard to provide you with lots of tasty recipes and to build on what I created in 2018. Please let me know if you have any feedback!
So, back to this Broccoli Soup! I don’t know about you guys, but since Christmas I kind of feel like Jabba the Hutt, writhing around with my body trying to digest the excessive amount of food and drink it’s consumed. And I’m not complaining – it was glorious. But I’m kind of ready now to reacquaint myself with some veggies. And this soup does the trick.
This isn’t just any Broccoli Soup – oh no. While Broccoli and Cheese soup might be a classic we’ve gone a little different here. This soup is flavoured with miso – for savoury, saltiness, garlic and ginger – for that all important fresh kick, and a some basil for a floral and fragrant note. Plus there’s some edamame in there to make it much more filling and bump up the protein content. Super simple, and it can be ready in about 20 minutes. This is what your January needs!
How to make Broccoli Soup…
This broccoli soup recipe is both easy and quick to make.
- Heat oil in a saucepan. Add the onion and sauté for 5 minutes. Then add the onion and garlic and sauté for 2 minutes.
- Add the broccoli stalks to the pan and sauté for 2 minutes. Then add 1.2 litres of water to the pan with the miso paste and allow it to dissolve, then bring the liquid to a boil.
- Carefully tip the broccoli florets into the saucepan, bring the liquid down to a simmer and cook for 3 minutes.
- Add the edamame beans to the pan and cook for another three minutes. Then add the basil to the pan before turning off the heat.
- Use a hand held immersion blender to blend the soup OR ladle the soup into a blender to blend.
- Taste and season with salt and pepper as required before ladling into bowls and adding any desired toppings.
Guys, I’ve been asked quite a lot about getting started with a blog, and instead of repeating myself I created a couple of pages! One of them gives you instructions on How To Set Up a Blog With SiteGround and then other is a page full of Resources for Food Bloggers. Check them out and let me know what you think!
If you like this recipe you might also like…
If you like this recipe please let me know by leaving a comment and a rating!Print
This healthy broccoli soup recipe is full of flavour with added miso, garlic, ginger and basil. And it’s suitable for vegans too!
- 1 tablespoon olive oil
- 1 onion, sliced
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 head of broccoli (approximately 350g), florets separated and stalk thinly sliced
- 1.2 liters of water, boiled
- 2 tablespoons of miso paste
- 200 grams of frozen edamame beans
- 25 grams of basil leaves
- Juice of 1 lime
- Salt and pepper to taste
- A drizzle of coconut milk/yoghurt
- Sesame seeds
- A drizzle of sesame oil
- Lime juice
- In a large saucepan or crock pot heat the oil over a medium heat. Add in the sliced onion and saute for 5 minutes until soft and translucent. Then add in the garlic and ginger and cook for a further 2 minutes.
- Add the broccoli stalks (not the florets) and saute for 2-3 minutes until the begin to soften slightly.
- Pour in the boiled water and stir in the miso paste until it fully dissolves. Bring the water to a gentle simmer.
- To the saucepan add the broccoli florets and allow to cook for 3 minutes. Then add the edamame beans and cook for another 3 minutes.
- Once the vegetables are tender turn off the heat and stir in the basil leaves.
- Using either a hand held immersion blender or a stand alone blender, blend the soup until smooth. Add the juice of the lime then taste and season with salt and pepper as required.
- Ladle the soup into bowls and serve with any desired toppings.
- If using unfrozen edamame beans, you may want to reduce the cooking time of the beans by 1-2 minutes.
Keywords: Broccoli Soup Recipe, Vegan Broccoli Soup, Healthy Broccoli Soup