There is a pall to winter, a stillness, a quietness that settles and draws us in, closer to whatever interior life we are cultivating. We try to make that life good, enriching, nourishing. We try to keep ourselves warm in body, in mind, and in spirit. And, of course, we seek foods that are warming and equally restorative. At the same time, though, I find myself craving brightness in winter. I cannot live without light.
This miso broccoli soup brings the brightness of summer into the winter kitchen with a warm, nourishing bowl of blended winter vegetables and a spicy-crunchy nut and seed topping. Miso and toasted sesame oil round out an Eastern flavor profile, making this soup especially delicious served over steaming rice.
Let that winter light in.
By Lily Diamond
Miso Broccoli Soup
- pure water for steaming
- 1 large onion
- 4 cups broccoli florets (from 2 large heads broccoli, stalks reserved)
- 3 tablespoons miso
- 2 tablespoons coconut oil
- 2 teaspoons nutritional yeast
- 1 teaspoon ume plum vinegar (or red wine vinegar + few pinches sea salt + dash of agave)
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon toasted sesame oil
Sesame Chive Cashews
- 3/4 teaspoon raw coconut oil, melted
- 1/2 teaspoon soy sauce
- dash ume plum vinegar (or red wine vinegar + pinch of sea salt + dash of agave)
- dash cayenne pepper
- 1/2 teaspoon minced chives
- 1/3 cup cashews
- 2 teaspoons sesame seeds
Soup Bowl Fixings
- 3 cups cooked rice of choice (about 3/4 cup per serving)
- 1/3 cup finely chopped peeled broccoli stalks
- 2 tablespoons minced chives
- toasted sesame oil, to taste
Peel, trim, and roughly chop onion.
Place metal steamer in a large stockpot and fill with pure water to just below steamer base. Cover, turn heat to high, and bring to a boil. Add onion and replace lid. Steam until onion is tender and beginning to be transparent, about 5 minutes. Add broccoli florets and cover again. Steam about 4 minutes, until broccoli is just tender and bright green.
Remove from heat, and transfer onion and broccoli to high speed blender, leaving 1 cup of steamed broccoli out to blend in later for added texture. To blender, add 2 cups of steam water, miso, coconut oil, nutritional yeast, ume plum vinegar, sea salt, ground coriander, and toasted sesame oil. Blend until completely smooth. Taste and adjust salt as desired. Add remaining 1 cup steamed broccoli and blend until desired texture is reached. Return to pot and cover to keep warm.
Preheat oven or toaster oven to 450ºF. In a small bowl, whisk coconut oil, soy sauce, ume plum vinegar, cayenne pepper, and chives. Add cashews and sesame seeds and stir to coat completely. Transfer to small baking sheet and spread in an even layer. Roast for 3 minutes, or until golden brown.
Prepare soup bowls with cooked rice, miso broccoli soup, sesame chive cashews, chopped peeled broccoli stalks, minced chives, and toasted sesame oil, to taste.
- Total Fat
- Saturated Fat
- Dietary Fiber