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Miso Soup with Chickpeas and Vegetables

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Serves 4 |

A healthy and delicious dish that’s sure to be filling.

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Ingredients:

2 carrots, (peeled, sliced)

2 tablespoons white miso

Coarse salt, (for seasoning)

2 cloves garlic, (minced)

1 cup chickpeas, (cooked)

2 tablespoons olive oil

2 stalks celery, (diced)

1 cup broccoli, (chopped)

1/2 onion, (yellow, chopped)

4 1/4 cups water

Directions:

Pour olive oil into a pot, turn heat to medium. Once oil is hot, add celery, onion, carrots and garlic, cook for 6-8 minutes.
Add chickpeas and broccoli to pot, cook for 2 minutes.
Pour 4 cups of water into pot, bring to a boil. Reduce heat and simmer vegetables for 10 minutes.
Dissolve miso in remaining water, add to soup pot, stir together and season with salt.

Cooking Method:	Boil
Course:	Soup

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Miso Soup with Chickpeas and Vegetables

Serves 4

Ingredients:

2 carrots, (peeled, sliced)

2 tablespoons white miso

Coarse salt, (for seasoning)

2 cloves garlic, (minced)

1 cup chickpeas, (cooked)

2 tablespoons olive oil

2 stalks celery, (diced)

1 cup broccoli, (chopped)

1/2 onion, (yellow, chopped)

4 1/4 cups water

Directions:

Pour olive oil into a pot, turn heat to medium. Once oil is hot, add celery, onion, carrots and garlic, cook for 6-8 minutes.
Add chickpeas and broccoli to pot, cook for 2 minutes.
Pour 4 cups of water into pot, bring to a boil. Reduce heat and simmer vegetables for 10 minutes.
Dissolve miso in remaining water, add to soup pot, stir together and season with salt.

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