ADVERTISEMENT
Description: Indulge in the comforting warmth and exquisite flavors of this Vegan Coconut Miso Chickpea Soup, a delightful concoction perfect for satisfying your cravings on chilly days. Crafted with a harmonious blend of coconut milk, savory miso paste, and wholesome chickpeas, this nourishing soup promises to tantalize your taste buds and invigorate your senses. Pair it with crusty bread or a bed of rice for a truly gratifying meal that will leave you feeling deeply content.
Ingredients:
1 can (15 oz) of chickpeas, drained and rinsed
2 cups vegetable broth
1 cup coconut milk
2 tbsp white miso paste
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 carrots, diced
2 stalks celery, diced
2 cups fresh spinach
Salt and pepper, to taste
Instructions:
Sauté Aromatics: In a large pot, heat a drizzle of oil over medium heat. Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté for approximately 2 minutes until the onion turns translucent and releases its fragrance.
Cook Vegetables: Introduce the diced carrots and celery to the pot, continuing to cook for about 5 minutes until the vegetables soften and become tender.
Combine Ingredients: Pour the vegetable broth, coconut milk, and drained chickpeas into the pot, stirring gently to incorporate all the components seamlessly.
Simmer Soup: Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow the soup to cook for approximately 15 minutes, allowing the flavors to meld together and the vegetables to become tender.
Prepare Miso Mixture: In a small bowl, whisk together the white miso paste with a small amount of the soup until a smooth mixture forms.
Incorporate Miso: Stir the miso mixture back into the pot of soup, ensuring it blends evenly with the rest of the ingredients. Let the soup simmer for an additional 2 minutes to allow the flavors to infuse.
ADVERTISEMENT
