Broccoli, Coriander & White Miso Soup


The Splendid Table


2 servings


  • 500g (18 ounces) frozen broccoli florets, or 1 head of fresh broccoli, chopped into florets
  • 250g (9 ounces/2 cups) frozen peas
  • 500ml (17 fluid ounces/2 cups) vegetable stock
  • Leaves from 5 sprigs of fresh coriander (cilantro)
  • 200ml (7 fluid ounces/generous ¾ cup) canned full-fat coconut milk
  • 2 tablespoons coconut butter
  • 2 teaspoons white miso paste
  • Hulled hemp seeds, to serve
  • Coconut milk, to drizzle


  1. Put broccoli florets, peas and vegetable stock into a large saucepan. Place over a high heat and bring to the boil. Reduce the heat to a gentle simmer. Cover and cook for approximately 3–5 minutes or until the broccoli is cooked but still al dente.

  2. Remove from the heat and let sit for 5 minutes to cool slightly. Add the coriander leaves, coconut milk, coconut butter and miso paste. Transfer to a blender or use a hand blender to purée the soup until smooth.

  3. Serve the soup with a sprinkle of hemp seeds and a drizzle of coconut milk.