Nutrition balance score
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Ingredients
0 servings
1 tablespooncoconut oil
or olive oil
1onion
small, diced
2cloves garlic
minced
1 inchfresh ginger
piece, grated or minced
1carrot
sliced thinly, or julienned
1potato
medium, diced, optional, for extra creaminess
1 x 15 ozcan chickpeas
drained and rinsed
1 x 14 ozcan full-fat coconut milk
3 cupsvegetable broth
or water
2 tablespoonswhite miso paste
or yellow, or more to taste
1 tablespoonssoy sauce
or tamari, for saltiness, adjust to taste
1 tablespoonrice vinegar
or lime juice, for a touch of acidity
½ teaspoonturmeric
optional, for color and health benefits
½ teaspoonground coriander
optional
salt
to taste
pepper
to taste
Instructions
Step 1
1. Prepare the Base: Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for 3-5 minutes, until softened and translucent. 2. Add the garlic and ginger, cooking for another minute until fragrant. 3. Stir in the sliced carrots and potatoes (if using) and cook for another 3-4 minutes, allowing them to soften slightly. 4. Add the Liquids and Flavorings: Pour in the coconut milk and vegetable broth. Stir to combine and bring the mixture to a gentle simmer. 5. Add the turmeric, coriander (if using), and soy sauce or tamari. Continue simmering for about 10 minutes until the vegetables are tender. 6. Incorporate the Miso and Chickpeas: In a small bowl, take a ladleful of the hot soup broth and whisk in the miso paste until dissolved. (This helps prevent clumping when adding miso to the hot liquid.) 7. Add the miso mixture back into the pot along with the drained chickpeas. Stir everything well and simmer for another 5 minutes, allowing the flavors to meld.
