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Soup

Vegetable Miso Soup with Chickpeas

Just three steps and eight ingredients—many of which you'll already have in your pantry—form this appetizing breakfast soup. It's basically a miso soup with vegetables and chickpeas, so this recipe that serves four can be ready in just 20 minutes.

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

Direction :

    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.