27 March 2012

Brocolli Miso Soup

I have a new toy ~~~~~~~ !

Introducing Bethany... my new Bamix deluxe handheld blender. :)

So its bye bye to my dear old Sunbeam StickMaster...

I've been aching to try out Bethany since I picked her up off the shelves from Peters of Kensington over the weekend. So yesterday night after work, I picked up some veggies from the local green grocer and went straight home to try out this soup recipe I had previously stumbled upon.

I've always been a sucker for blended soups. Mushroom, Pumpkin, Tomato... but this was one I haven't tried before. The recipe stood out because the idea behind it was fascinating. The recipe uses Miso paste to add depth and flavour to the soup. And yet no milk, cream or stock is required. Just Veggies, Miso paste, herbs and water. Yummo!

I first saw the recipe from WellFed. The original can be found here, the recipe below is slightly modified as I made it in a pressure cooker to save time. But I'm sure the recipe will still work fine if not using a pressure cooker.

Brocolli Miso Soup
As seen from WellFed

  • 2-3 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 carrots (finely chopped)
  • 2x bunches of broccoli (About 500g - florets removed from the stems, the stems peeled with a vegetable peeler and diced)
  • 4 tablespoon white miso dissolved in 1 cup of water
  • 2 bay leaves
  • 1 teaspoon freshly grated nutmeg
  • Salt and Pepper to taste
  • Cheddar Cheese (shaved) - Optional


  1. Using a pressure cooker, over medium heat, add in olive oil, bay leaves and cook the carrots and onions until slighly softened.
  2. Add in the broccoli stems and cook them until slightly softened also.
  3. Next add in the broccoli florets and then the dissolved miso paste
  4. Cover pressure cooker lid and set to 8 PSI and turn heat on high to bring to pressure.
  5. Once pressure is obtained, lower heat and cook for 15 mins.
  6. Release pressure, check that the vegetables are soften and remove bay leaves.
  7. Blend the contents with an immersion blender.
  8. Taste and adjust with salt and pepper if required (salt may not be required depending on the type of miso being used).
  9. Serve just is or with some shaved cheddar cheese (optional).


  • If using a large stock pot instead of a pressure cooker then it has to be simmered on medium heat for 35-40 mins after bringing to boil.


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