Broccoli Carrot Soup

Bowl of broccoli carrot soup with two slices of bread on the side


  • 1 tablespoon COLAVITA organic olive oil
  • 1 medium onion, chopped
  • 5 cups good water or
  • ORGANIC GOURMET vegetable bouillon
  • 4 cups STAHLBUSH frozen broccoli, thawed or fresh broccoli, no stems
  • 1 large carrot, chopped
  • 1 large potato, chopped
  • EDWARD & SONS Miso soup mix, to taste
  • salt and pepper, to taste


In soup pot, heat olive oil. Sauté onions lightly. Set onions aside in a bowl. Add water or vegetable bouillon to the soup pot. Bring to a gentle boil. Add fresh broccoli, carrot and potato chunks. Cook until vegetables are soft but not mushy. If using frozen broccoli, add just before other vegetables are cooked. Remove from heat. Combine all in food processor or blender. Season with Miso soup mix, salt and pepper to taste.

Serves 5.