Coconut Miso Chickpea Soup

Coconut Miso Chickpea Soup

Ingredients:

• 1 can of chickpeas, drained and rinsed
• 2 cups of vegetable broth
• 1 cup of coconut milk (ensure it’s the unsweetened, canned variety)
• 2 tbsp of white miso paste (check that it’s vegan)
• 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
• 2 tbsp of vegetable oil for sautéing

Instructions:

1. In a large pot, heat up the vegetable oil over medium heat.
2. Add the chopped onion, garlic, and ginger to the pot and sauté for about 2 minutes until the onion turns translucent.
3. Stir in the diced carrots and celery and continue to cook for about 5 minutes until the vegetables become tender.
4. Pour in the vegetable broth, coconut milk, and chickpeas. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to simmer for about 15 minutes.
6. In a small bowl, whisk together the miso paste with a small amount of the soup until it forms a smooth mixture.
7. Stir the miso mixture back into the soup and let it cook for an additional 2 minutes.
8. Add the spinach to the pot and let it cook for about 1 minute until it wilts.
9. Season the soup with salt and pepper to taste.
10. Serve the Vegan Coconut Miso Chickpea Soup hot, and enjoy your delicious, vegan-friendly meal!