Miso Soup with Chickpeas & Vegetables

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 yellow onion (chopped)
  • 4 1/4 cups water

Directions

  1. 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.
  2. Add chickpeas and broccoli to pot, cook for 2 minutes.
  3. Pour 4 cups of water into pot, broil to a boil. Reduce heat and simmer vegetables for 10 minutes.
  4. Dissolve miso in remaining water, add to soup pot, stir together and season with salt.
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