Vegetable Miso Soup with Chickpeas for Breakfast
Soups • World
Description
Vegetable miso soup with chickpeas for breakfast
Ingredients
- Olive Oil 2 tablespoons
- Onion ½ head
- Minced garlic 2 cloves
- Celery stalk 2 stalks
- Carrot 2 pieces
- Broccoli 1 cup
- Chickpeas 1 cup
- White miso paste 2 tablespoons
- Coarse Salt to taste
Step-by-Step Guide
Step 1
In a pot over medium heat, heat the olive oil. Add the onion, garlic, celery, and carrot; cook until softened, about 6-8 minutes.
Step 2
Stir in the broccoli and chickpeas; cook for about 2 minutes.
Step 3
Add 4 cups of water. Bring to a boil; reduce heat and simmer until the vegetables are tender, about 10 minutes.
Step 4
Remove from heat. Dissolve the miso paste in two tablespoons of cold water and add to the soup. Season with salt.
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