Creamy Chickpea Miso Soup with Vegetables
 
Prep time
Cook time
Total time
 
I love this soup because it is low in fat and calories and high in protein and nutrients. Use any of your favorite vegetables for garnish. I also love a sprinkle of nutritional yeast on top!
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 2 14 ounce cartons of cooked chickpeas
  • 1 small onion, chopped
  • 2 bay leaves
  • 5 whole cloves (in a small piece of cheesecloth tied with kitchen string)
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1½ tablespoons of white or yellow miso
  • ½ tablespoon maple syrup
  • ¼ cup vegetable broth for sauteing plus 1 cup vegetable broth for soup (or more)
vegetables
  • ½ cup frozen peas
  • ½ cup frozen organic corn
  • ½ red pepper, diced
  • 5 asparagus, chopped into bite size pieces
  • ¼ cup thinly sliced scallions (for garnish)
  • Nutritional yeast (optional)
Instructions
  1. In a soup pot, heat ¼ cup of the vegetable broth. Add the onions, thyme, whole cloves, salt and pepper. Saute until the onion is soft and translucent. Add the chickpeas, 1 cup of vegetable broth and bay leaves. Bring to a boil and simmer for 20 minutes. Remove from heat and remove bay leaves and cloves.
  2. In a food processor or blender, puree the soup with the miso and maple syrup until smooth. Add more vegetable broth if you want a thinner consistency. I like it on the thicker side. Taste and adjust seasonings.
  3. Meanwhile, steam the vegetable for 3-4 minutes.
  4. Ladle the soup into bowls and garnish with vegetables and sliced scallions. Sprinkle with nutritional yeast. (optional)
Nutrition Information
Calories: 250 calories
Recipe by Ordinary Vegan at https://ordinaryvegan.net/creamy-chickpea-soup/