Spinach & Pea Miso Soup Recipe
Pairing colours when cooking is always fun; especially when it is as vibrant as this green soup. This punchy pea and spinach soup is packed with fibre and flavour, vegan, gluten free, and is a freezer raid meal that always tastes fresh.
Miso adds depth of flavour and a creaminess without any heaviness. It is best to use unpasteurised miso here as it is stirred in right at the end, so to protect all its health benefits.
This recipe requires dashi. Follow the links below for our simple dashi recipes. Alternatively, replace the dashi with fresh water or a stock of your choice.
Spinach & Pea Miso Soup
Ingredients
Instructions
- In a large saucepan, warm up a tbsp of olive oil and then add the celery, onion and garlic, and sauté for 5 minutes.
- Add the dashi then simmer for a further 10 mins.
- Now add the spinach to cook for a few minutes – it will shrink quite quickly in the pan.
- Add the frozen peas and cook for a further 3-4 minutes.
- Remove from the heat.
- Using a hand blender or food processor, blend until smooth.
- Add the miso paste at the end, by mixing it first in a small bowl of the soup mixture, then adding it back to the soup pot.
- Season with salt and pepper to taste and add a drizzle of extra virgin olive oil and a crunchy topping of sesame seeds or crushed walnuts (optional).
- Serve with crusty bread.
Notes
You need a sieve and some kitchen paper or clean tea towel to pass the dashi.
If you leave the kombu in boiling water for too long, it can make the dashi slimy and bitter-tasting
The hydrated kombu can be used as a garnish. Simply cut them into thin slices and add them to noodle soups or on top of plain rice.