Winter is the season for soup! There is simply nothing as heartwarming as a bowl of soup indulged in on a rainy, gray day. They’re easy to make and absolutely brimming with nutritious veggie delights. This vegan offering is a superfood dish made with broccoli, peas and a dash of almond milk. The broccoli is bursting with Vitamin B, zinc and potassium. The fresh ginger and the miso paste gives this hearty bowl a surprising twist. It takes 15 minutes to whip up and will keep for more than a few days.
Juice of 1 lemon
1 head of broccoli
1/2 bag peas (250g)
2 sticks of celery
200ml almond milk (make sure it’s unsweetened!)
5 cloves of garlic
1 inch of fresh ginger
1 teaspoon of chilli flakes
1 teaspoon of brown miso paste
1 teaspoon of tamari
Salt and pepper
Start by peeling the ginger, then chop it finely and crush the garlic cloves. Add these to a large frying pan with generous drizzle of olive oil, salt and pepper.
Let this heat up and sauté for a few minutes before adding in the tamari, finely chopped celery, spinach and broccoli. Stir this around for a minute before adding the water and frozen peas to the pan. Add a generous pinch of salt and let this heat up for about 15 minutes, stirring occasionally.
Once everything has cooked pour the mixture into your blender with the lemon juice, chilli flakes, miso paste and almond milk. Blend it all together until it’s really smooth and creamy!