By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
218 cal · 45 min
Green Power Soup with Broccoli, Basil & Pumpkin Seeds
Recipe GLPR4a0d72a7586330
A vibrant, nutrient-dense soup combining roasted broccoli, fragrant pumpkin seeds, and fresh basil for a smooth, creamy texture. The umami richness of white miso adds depth, while fresh sprouts provide a crisp contrast on top. Perfect as a light starter or wholesome lunch.
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Ingredients
1 Tbsp Olive oil
1 Medium onion, chopped
½ C Pumpkin seeds
2 Garlic cloves, minced
4 C Broccoli florets (about 1 medium head)
4 C Vegetable broth
⅓ C Fresh basil, loosely packed and chopped
1½ Tbsp White miso
1 C Fresh sprouts (mung bean or radish sprouts) for garnish
Directions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and pumpkin seeds, stirring frequently for approximately 10 minutes until the onion becomes translucent and the pumpkin seeds release a fragrant aroma. Watch carefully to prevent the seeds from burning.
Add the minced garlic and cook for an additional minute, stirring constantly.
Stir in the broccoli florets and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 10–15 minutes until the broccoli is very tender.
Remove the pot from heat. Stir in the fresh basil and white miso until fully incorporated. Allow the soup to cool slightly for a few minutes.
Carefully transfer the soup in batches to a high-powered blender and blend until completely smooth and creamy. Return the blended soup to the pot and warm through over low heat, stirring gently to avoid splashing.
Ladle the soup into serving bowls and top each with a generous handful of fresh sprouts. Serve immediately.
Comments
White miso and fresh basil will require a second stop—white miso is not a standard supermarket item at most Charlotte chains and belongs at an Asian market or specialty grocer, while fresh basil in February may force a trip to Publix or Harris Teeter's specialty section if you don't have it on hand. The base of onion, garlic, and broccoli is affordable and readily available everywhere, keeping per-serving cost around $2–$2.50, but the pumpkin seeds and sprouts add another dollar or so; the stated 45 minutes is honest, though you're looking at 15 minutes prep and 30 minutes simmering with minimal attention. This soup reheats beautifully and is fine for a family of four, but the miso and raw sprout garnish mean it's best eaten fresh the night you make it rather than stretched across multiple days.
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