You know when a period of time seems long but also short?
Broccoli Miso Soup
- 1 yellow onion small diced
- 3 stalks celery small diced
- 4 cloves garlic minced
- ¾ teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 4 cups medium diced red potatoes about 2 medium-large potatoes
- 6 cups vegetable broth low sodium
- 4 cups small broccoli florets ~ one broccoli head
- 1½ cups cooked or canned chickpeas
- 2 tablespoons white miso
- 3 tablespoons nutritional yeast
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- salt and pepper to taste
- garnish: any nut/seed microgreens or baby greens, red pepper flakes
- Add the chopped onion and celery to a 4-quart pot with 3-4 tablespoons of water and cook on medium heat, stirring, until the onions have softened (about 5-7 minutes).
- Add the garlic, thyme, and red pepper flakes and cook for another minute until fragrant.
- Add the potato and broth and bring to a boil. Once boiling, reduce to a simmer and partially cover the pot. Simmer for 15-20 minutes or until the potatoes are just tender.
- While the potatoes are cooking add the miso, nutritional yeast, tahini and lemon juice to a small-medium sized glass bowl. Add ¼ cup of the broth from the pot and whisk together until no lumps remain and the mixture is smooth. Set aside.
- When the potatoes are just about tender add the broccoli and chickpeas to the pot and continue to simmer with the cover off for about 3-4 minutes or until the broccoli is bright green and tender. Then add in the miso/broth mixture and stir to combine. The soup will lighten in color. Here you could also blend half the soup to get a thicker consistency. Taste and re-season.
- Divide the soup into bowls and garnish with nuts or seeds, more red pepper flakes, and baby greens. Add hot sauce if you like it hot!