Breakfast Vegetable-Miso Soup with Chickpeas

Name: Breakfast Vegetable-Miso Soup with Chickpeas
Ingredients: 2 tablespoon olive oil; 0.5 yellow onion, chopped; 2 garlic cloves, minced; 2 celery stalks, diced; 2 carrots, peeled and diced; 1 cup chopped broccoli; 1 cup cooked chickpeas; 2 tablespoons white miso; Coarse salt

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By

Martha Stewart

Updated on May 16, 2017

Servings:

4

Yield:

Makes 4 1/2 cups

Soup for breakfast? This one is packed with nutrition for a warm, savory start to the day.

Ingredients

2 tablespoon olive oil
½ yellow onion, chopped
2 garlic cloves, minced
2 celery stalks, diced
2 carrots, peeled and diced
1 cup chopped broccoli
1 cup cooked chickpeas
2 tablespoons white miso
Coarse salt

Directions

Heat olive oil in a pot over medium heat. Cook onion, garlic, celery, and carrots until tender, 6 to 8 minutes.
Stir in broccoli and chickpeas; cook about 2 minutes.
Add 4 cups water. Bring to a boil; reduce heat and simmer until vegetables are tender, about 10 minutes. Remove from heat. Dissolve miso in 2 tablespoons cool water and stir into soup. Season with salt.

Bryan Gardner

Originally appeared: Whole Living, January/February 2012

Breakfast Vegetable-Miso Soup with Chickpeas

Ingredients

Directions

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