This soup is delicious, alkalising and ever so simple to make plus, with the addition of the unpastuerised paste at the end, the soup includes beneficial bacteria.

Serves 4-5


  • 1 medium onion, roughly chopped
  • 1 tbsp ghee or extra virgin coconut oil
  • 1 clove garlic (or two if not very strong), finely chopped
  • 1 large head of broccoli, roughly chopped
  • 3 cups Cauliflower florets
  • 3 medium/large zucchinis, roughly chopped
  • 1.5L filtered water
  • 1 small bunch flat leaf Kale (two big handfuls when chopped) (stalks removed), well chopped
  • 2 heaped tbsp of unpastuerised miso paste – I use Muso Unpastuerised Brown Rice Miso Paste
  • Juice 1 ½ medium lemons
  • Pinch cayenne pepper
  • 1 tbsp tamari
  • Salt and pepper to taste


  1. On a low heat, gently fry onions in ghee or coconut oil until soft (approx 5-10 mins).
  2. Add garlic, broccoli, cauliflower, zucchini and filtered water. Cover and simmer on a medium heat for 10 mins. Add in the kale then turn off the heat.
  3. Once the kale has wilted, blend till smooth (using a hand held stick blender). After a minute or so of blending, add the miso and blend till combined.
  4. Season with salt, pepper and lemon juice and serve immediately.

Note: To maintain the beneficial bacteria found in the unpastuerised miso paste, allow the soup to cool a little before adding the miso in.

This recipe was provided by our wonderful chef Angie, you can find more of her wonderful recipes at:

And if you would like to try some of her yummy food book into a relaxation retreat at billabong retreat and enjoy her lovely organic delicious meals.