Vegan Coconut Miso Chickpea Soup

• συνολικός χρόνος: 25 minutes

Υλικά

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

Οδηγίες

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!