Coconut miso chickpea soup

This vegan Coconut miso chickpea soup is a healthy and delicious meal that is perfect for a cold day. The combination of coconut milk, miso paste, and chickpeas creates a rich and flavorful broth that is both satisfying and nourishing. Serve with crusty bread or rice for a complete meal.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, heat up some oil over medium heat.

Step 2

Add the onion, garlic, and ginger to the pot and cook for about 2 minutes until the onion is translucent.

Step 3

Add the carrots and celery to the pot and cook for about 5 minutes until the vegetables are soft.

Step 4

Pour in the vegetable broth, coconut milk, and chickpeas to the pot. Stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for about 15 minutes.

Step 6

In a small bowl, whisk together the miso paste with a bit of the soup to make a smooth mixture.

Step 7

Stir the miso mixture back into the soup and let it cook for another 2 minutes.

Step 8

Add the spinach to the pot and let it cook for about 1 minute until wilted.

Step 9

Season the soup with salt and pepper to taste.

Step 10

Serve the soup hot and enjoy!