Breakfast Vegetable Miso Soup With Chickpeas Food
BREAKFAST VEGETABLE-MISO SOUP WITH CHICKPEAS
Soup for breakfast? This one is packed with nutrition for a warm, savory start to the day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 182 g, Fat 8 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g
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- Add the olive oil to a stockpot over medium heat. When the oil is shimmering, add the onion and celery. Cook for 5-7 minutes, or until the onion is clear and tender. Add the garlic and cook for another minute, stirring constantly. Add the chickpeas, broth, and paprika to the pot. Bring the broth to a boil, then reduce heat to low. Simmer for 10 minutes, then turn off the heat.
- Place the miso in a small bowl. Use a ladle to transfer a small amount (about 3/4 cup) of broth to to the bowl. Whisk the miso with the broth to create a smooth slurry, then transfer the slurry back to the soup pot. Stir the soup. Place about half of the soup into a standing blender and blend till it’s totally smooth, then return it to the pot; alternately, you can use an immersion blender to puree half the soup. Stir again.
- Add the carrots, cauliflower, rutabaga, and kale to the pot. Bring the soup back to a low simmer. Simmer for 10-15 minutes, or until all of the vegetables are tender. Taste the soup and add salt, pepper, and lemon juice as needed. Serve.
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