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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.
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