Vegan broccoli soup recipe with edamame, miso & coconut yogurt

Vegan broccoli soup recipe with edamame, miso & coconut yogurt

This healthy broccoli soup recipe is full of flavour with added miso, garlic, ginger, basil and cooled Coconut Yogurt. And it’s suitable for vegans too!

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
Cuisine: Asian

  • 1 tbsp olive oil
  • 1 onion, sliced
  • 3 cloves of garlic, minced
  • 1 tbsp of ginger, minced
  • 1 head of broccoli ~350g, florets separated and stalk thinly sliced
  • 1.2L of water, boiled
  • 2 tbsp of miso paste
  • 200 grams of edamame beans
  • 25 g of basil leaves
  • Juice of 1 lime
  • Salt and pepper to taste




  1. In a large saucepan or crock pot heat the oil over a medium heat. Add in the sliced onion and saute for 5 minutes until soft and translucent. Then add in the garlic and ginger and cook for a further 2 minutes. 
  2. Add the broccoli stalks (not the florets) and saute for 2-3 minutes until they begin to soften slightly.
  3. Pour in the boiled water and stir in the miso paste until it fully dissolves. Bring the water to a gentle simmer.
  4. To the saucepan add the broccoli florets and allow to cook for 3 minutes. Then add the edamame beans and cook for another 3 minutes. 
  5. Once the vegetables are tender, turn off the heat and stir in the basil leaves. 
  6. Using either a hand blender or a stand-alone blender, blend the soup until smooth. Add the juice of the lime then taste and season with salt and pepper as required. 
  7. Ladle the soup into bowls and serve with Coconut Yogurt and other desired toppings.