Pea, Broccoli and Almond Soup Recipe
Prep time
Cook time
Total time
Serves: 6-8 servings
  • 5 stalks celery, chopped
  • 2 heads broccoli, including peeled stem, chopped
  • 3 cups water, plus several tablespoons for sauteing
  • 1 tablespoon fresh ginger, finely minced
  • 6 cloves garlic, pressed or finely minced
  • 5 green onions, chopped
  • 4 cups kale, chopped (measure before chopping)
  • 2 cups unsweetened almond milk
  • 24 ounces (about 1½ 1-lb bags) frozen green peas
  • 1 teaspoon tamari
  • 1 tablespoon miso paste (I prefer mellow white)
  • 1 lemon, juiced
  • ½-1 teaspoon red pepper flakes, to taste
  • freshly ground black pepper, to taste
  1. In a large soup pot over medium-high heat, water saute the celery and broccoli, using 1 tablespoon at a time as needed just so it won’t stick to the bottom of the pan, until they are starting to get a bit soft.
  2. Make a well in the bottom of the pan and add 2 tablespoons water and quickly dump in the ginger, garlic and green onions. Stir rapidly until they start to give off a strong aroma and be careful to not let them burn. Add more water whenever necessary.
  3. Add the kale and stir until the kale is wilted. Add the water, almond milk and peas. Bring to a boil and reduce to simmer for 10 minutes.
  4. To a blender, add the tamari, miso paste, lemon juice, red pepper flakes and black pepper. Blend the soup on high, in batches if necessary, to the consistency that you like.
Recipe by The Watering Mouth at