Broccoli Miso and Pistachio Soup

pistachio miso soup

Broccoli Miso and Pistachio Soup

Prep Time 15 minutes
Cook Time 40 minutes
Servings 8


  • 3-4 small heads of broccoli organic
  • olive oil
  • 2 leeks only the white part
  • 1 large white onion
  • 1 carrot peeled
  • 2 cloves of garlic
  • 10 radishes cut in half
  • home made veggie broth no salt
  • salt and pepper 
  • ginger fresh or dried
  • tumeric fresh or dry
  • miso paste
  • 50 g Kelyfos Pistachio Paste


  • Divide the broccoli into florets and keep the stalks as well.. remove the skin and chop them up. 
  • In a big pot we add some olive oil, the leeks cut in pieces, the onion and carrot also cut in 8 pieces. 
  • Heat the veggies gently. We do not want to brown them. 
  • Add the garlic, broccoli and cook them lightly as well.
  • Add the radishes last. 
  • Add the broth, a bit of salt as miso is quite salty, a lot of pepper, tumeric and ginger and boil in low heat till the veggies are soft. 
  • Pass the soup through a blender or a stick blender and let it cool down a bit before we add the pistachio paste and miso.
  • Miso is live as it has a lot of probiotc bacteria. We do not want to boil it… just heat it up gently.
  • Good idea to disolve it is first with some hot water with the pistachio paste to make a paste of it and disolve the paste in the soup. As about how much miso well it is a matter of taste and a matter of the type of miso you have…so you will have to improvise… 
  • But sure give it a try and be careful of instructions.