Instructions:
- Sauté Aromatics: In a large pot, heat a drizzle of oil over medium heat. Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté for approximately 2 minutes until the onion turns translucent and releases its fragrance.
- Cook Vegetables: Introduce the diced carrots and celery to the pot, continuing to cook for about 5 minutes until the vegetables soften and become tender.
- Combine Ingredients: Pour the vegetable broth, coconut milk, and drained chickpeas into the pot, stirring gently to incorporate all the components seamlessly.
- Simmer Soup: Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow the soup to cook for approximately 15 minutes, allowing the flavors to meld together and the vegetables to become tender.
- Prepare Miso Mixture: In a small bowl, whisk together the white miso paste with a small amount of the soup until a smooth mixture forms.
- Incorporate Miso: Stir the miso mixture back into the pot of soup, ensuring it blends evenly with the rest of the ingredients. Let the soup simmer for an additional 2 minutes to allow the flavors to infuse.
- Add Spinach: Gently add the fresh spinach to the pot, allowing it to wilt slightly in the warm broth for about 1 minute.
- Season to Perfection: Taste the soup and season with salt and pepper according to your preference, ensuring a perfectly balanced flavor profile.
- Serve and Enjoy: Ladle the hot soup into bowls and savor the comforting aroma and robust flavors. Serve alongside crusty bread or atop a mound of rice for a hearty and satisfying meal.
Additional Notes:
- To enhance the depth of flavor, consider adding a splash of lime juice or a sprinkle of chopped cilantro as a finishing touch.
- For an extra kick of heat, add a pinch of red pepper flakes or a drizzle of sriracha sauce to your individual serving.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days, allowing the flavors to further develop over time. Simply reheat gently on the stove or in the microwave before serving.
Embrace the comforting embrace of this Vegan Coconut Miso Chickpea Soup, a soul-warming dish that promises to delight your palate and nourish your body with every spoonful.
This vegan coconut miso chickpea soup is a healthy and delicious meal that is perfect for a cold day. The combination of coconut milk, miso paste, and chickpeas creates a rich and flavorful broth that is both satisfying and nourishing. Serve with crusty bread or rice for a complete meal.
Ingredients:
1 can of chickpeas, drained and rinsed
2 cups of vegetable broth
1 cup of coconut milk
2 tbsp of white miso paste
1 onion, chopped
2 cloves of garlic, minced
1 tbsp of ginger, grated
2 carrots, diced
2 stalks of celery, diced
2 cups of spinach
Salt and pepper to taste.
Instructions:
In a large pot, heat up some oil over medium heat.
Add the onion, garlic, and ginger to the pot and cook for about 2 minutes until the onion is translucent.
Add the carrots and celery to the pot and cook for about 5 minutes until the vegetables are soft.
Pour in the vegetable broth, coconut milk, and chickpeas to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for about 15 minutes.
In a small bowl, whisk together the miso paste with a bit of the soup to make a smooth mixture.
Stir the miso mixture back into the soup and let it cook for another 2 minutes.
Add the spinach to the pot and let it cook for about 1 minute until wilted.
Season the soup with salt and pepper to taste.
Serve the soup hot and enjoy!
