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.
- 1 medium leek
- 2 cups carrots
- 2 cups chickpeas
- 1 quart water
- 4 tbsp. chickpea miso
- Optional: fresh parsley
- Wash and cut vegetables. Add all ingredients in a saucepan and boil for 45-minutes.
- Turn off heat and let cool for 15-minutes.
- 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.)
- Serve garnished with fresh parsley.
Images courtesy of Grant Cochrane/ m_bartosch/ Pixomar / FreeDigitalPhotos.net