vegan 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.
Warm, comforting, and packed with umami flavor, this Vegan Coconut Miso Chickpea Soup is the perfect balance of creamy, savory, and slightly tangy goodness. Made with rich coconut milk, protein-packed chickpeas, and a deeply flavorful miso broth, this soup is not only nourishing but also incredibly easy to prepare. The combination of fresh ginger, garlic, and a hint of lime adds brightness, while leafy greens bring a touch of freshness. Whether you’re looking for a cozy weeknight meal or a nutritious lunch, this bowl of goodness will leave you feeling satisfied and energized.
Ingredients:
1 can of chickpeas, drained and rinsed
2 cups of vegetable broth
1 cup of coconut milk
2 tbsp of white miso paste
1 onion, chopped
2 cloves of garlic, minced
1 tbsp of ginger, grated
2 carrots, diced
2 stalks of celery, diced
2 cups of spinach
Salt and pepper to taste
Instructions:
In a large pot, heat up some oil over medium heat.
Add the onion, garlic, and ginger to the pot and cook for about 2 minutes until the onion is translucent.
Add the carrots and celery to the pot and cook for about 5 minutes until the vegetables are soft.
Pour in the vegetable broth, coconut milk, and chickpeas to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for about 15 minutes.
In a small bowl, whisk together the miso paste with a bit of the soup to make a smooth mixture.
Stir the miso mixture back into the soup and let it cook for another 2 minutes.
Add the spinach to the pot and let it cook for about 1 minute until wilted.
Season the soup with salt and pepper to taste.
Serve the soup hot and enjoy