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Miso Soup with Chickpeas and Vegetables
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.
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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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