robotheartrecipes: Breakfast Vegetable-Miso Soup with ChickpeasServes 4 This is one of the best soups I’ve had in a long time. I made a batch last weekend and ate it for lunches all week. (Yes, I rebelled and ate it for lunch, even though it is called “Breakfast Vegetable-Miso”). Like most miso-based soups this little mama is nice and easy to prepare. I’ve made multiple miso soup recipes in the past which led me to be disenchanted with this recipe’s instruction to hold off on adding the miso until the very end. I added the miso during Step One instead. I also always use warm water to dissolve miso, so I didn’t listen to them in that regard either. INGREDIENTS 2 tablespoon olive oil 1/2 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 INSTRUCTIONS Step One: Heat olive oil in a pot over medium heat. Cook onion, garlic, celery, and carrots until tender, 6 to 8 minutes. Step Two: Stir in broccoli and chickpeas; cook about 2 minutes. Step Three: 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. Source: Whole Living, January/February 2012. View the recipe on WholeLiving.com.

robotheartrecipes:

Breakfast Vegetable-Miso Soup with Chickpeas
Serves 4

This is one of the best soups I’ve had in a long time. I made a batch last weekend and ate it for lunches all week. (Yes, I rebelled and ate it for lunch, even though it is called “Breakfast Vegetable-Miso”). Like most miso-based soups this little mama is nice and easy to prepare. I’ve made multiple miso soup recipes in the past which led me to be disenchanted with this recipe’s instruction to hold off on adding the miso until the very end. I added the miso during Step One instead. I also always use warm water to dissolve miso, so I didn’t listen to them in that regard either.

INGREDIENTS

2 tablespoon olive oil

1/2 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

INSTRUCTIONS

Step One: Heat olive oil in a pot over medium heat. Cook onion, garlic, celery, and carrots until tender, 6 to 8 minutes.

Step Two: Stir in broccoli and chickpeas; cook about 2 minutes.

Step Three: 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.

Source: Whole Living, January/February 2012. View the recipe on WholeLiving.com.

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