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Easy Recipe: Chickpea Miso Soup

The northern girl in me loves big sweaters, high boots and soup. All bring comfort and put a smile on my face. So, whether it’s January or July, finding a great soup recipe is not only exciting, it’s practical. As a meal, it’s easy to prepare. It’s also hearty enough to curb cravings, while packing in many nutrients.

I prefer bean-based soups because when defrosting, it maintains its fresh taste. So when I stumbled upon chickpea miso, I started to play around with some additional ingredients. I found this one super easy and filling.

Easy Recipe: Chickpea Miso Soup
 
Prep time
Cook time
Total time
 
This is an easy soy-free miso recipe: Chickpea Miso Soup.
Author:
Recipe type: Soup
Cuisine: American
Serves: 4 servings
Ingredients
  • 1 medium leek
  • 2 cups carrots
  • 2 cups chickpeas
  • 1 quart water
  • 4 tbsp. chickpea miso
  • Optional: fresh parsley
Instructions
  1. Wash and cut vegetables. Add all ingredients in a saucepan and boil for 45-minutes.
  2. Turn off heat and let cool for 15-minutes.
  3. Blend 5-seconds for a chunky smooth consistency, blend longer for a smooth liquified soup. (I use my Vitamix, but a hand blender works, too.)
  4. Serve garnished with fresh parsley.

 

Images courtesy of Grant Cochrane/ m_bartosch/ Pixomar / FreeDigitalPhotos.net

1 Comments

  1. Sounds delicious. Can’t wait to try it!

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