Vegan Coconut Miso Chickpea Soup

Source: https://healthydiet4ever.com/vegan-coconut-miso-chickpea-soup/

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

Directions

 * 1) In a large pot, heat up some oil over medium heat.
 * 2) Add the onion, garlic, and ginger to the pot and cook for about 2 minutes until the onion is translucent.
 * 3) Add the carrots and celery to the pot and cook for about 5 minutes until the vegetables are soft.
 * 4) Pour in the vegetable broth, coconut milk, and chickpeas to the pot. Stir to combine.
 * 5) Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for about 15 minutes.
 * 6) In a small bowl, whisk together the miso paste with a bit of the soup to make a smooth mixture.
 * 7) Stir the miso mixture back into the soup and let it cook for another 2 minutes.
 * 8) Add the spinach to the pot and let it cook for about 1 minute until wilted.
 * 9) Season the soup with salt and pepper to taste.
 * 10) Serve the soup hot and enjoy!

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