Vegan Coconut Miso Chickpea Soup is cozy, luscious, & very comforting. It is a combination of nutty ground chickpeas, flavorful coconut milk & miso. It is a tasty, nutritious soup that is strongly seasoned. Vegan Coconut Miso Chickpea Soup happens to be one of those dishes that can be considered indulgent, yet they are healthy. It can be made by using staples in the pantry. The soup is dairy-free by itself and full of vegetable protein. It is perfect to serve during weeknight dinners or lunch. Personalize it with your favorite greens/vegetables.
STATS:
- Diet: Vegan
- Course: Soup
- Cuisine: Asian-Inspired
- Time for prep: 10 minutes
- Cooking time: 20 minutes
- Working time (total): 30 minutes
- Serving size: 1 dish
- The degree of difficulty is easy.
- Cooking method: stovetop
PARTS NEEDED:
- Big pot Yield total: 4 servings
- Wooden spoon
- Measuring cups & spoons
- Blender/immersion blender (optional)
- Ladle
INGREDIENTS:
- One tablespoon of olive oil
- One small onion, diced
- Two cloves of minced garlic
- One tablespoon of ginger, freshly grated
- One teaspoon of turmeric powder
- A half-cup of chickpeas that are cooked chickpeas
- Two cups of vegetable broth
- One cup of full-fat coconut milk
- Two tablespoons of white miso paste
- One tablespoon of tamari or soy sauce
- Two cups of kale or baby spinach
- Half a lime’s juice. You can add the salt and pepper for taste
INGREDIENT NOTES:
Chickpeas:
- Both canned and home-cooked chickpeas can be used. They provide sturdiness and protein.
Coconut Milk:
- Use pan fat to have a rich texture. If you want to cut calories, then light coconut milk is okay.
Miso Paste:
- White miso has a mild and slightly sweet taste. Put it as an addition to retain its nutrition.
Greens:
- Spinach is quick to wilt. Soup is a good solution for kale. Take a leafy green of your choice.
Lime Juice:
- Adds brightness. It neutralizes the density of coconut milk and miso.
Soy Sauce/Tamari:
- Gives a salty flavor. To make it gluten-free, use tamari.
INSTRUCTIONS:
- In a big jar, first heat the oil on a low flame.
- Sauté the chopped onion till it becomes tender.
- Add ginger and garlic and stir.
- Cook for one minute.
- Stir in the turmeric.
- Stir to coat after adding the chickpeas.
- Add the vegetable broth.
- Heat the soup till it simmers.
- Give it ten minutes to cook.
- Add soy sauce & coconut milk.
- Need to cook for the next 5 minutes.
- Add the miso soup paste after turning off the heat.
- Add baby spinach & lime juice.
- In the boiling soup, let the greens wilt.
- To taste, add salt and pepper.
- For a creamy texture, you can optionally mix half of the soup.
- Distribute hot, with your favorite toppings on top.
TIPS:
- Miso paste should not be boiled take it off the flames.
- Add some chili flakes to it to spice it up.
- Use the back of a spoon to crush some of the chickpeas to create a thick soup.
- Other vegetables can be used, such as carrots, mushrooms, or sweet potatoes.
- Put soups aside to have a last-minute meal during the week.
STORAGE INFORMATION:
FRIDGE:
- Keep the soup in a tightly sealed container. For at least four days, it remains fresh.
FREEZER:
- Before freezing, allow the soup to cool fully. Move to containers that can be frozen. For the following two months, keep it in the freezer. Reheat on low heat after letting it thaw overnight in the refrigerator.
FAQs:
Can I make this oil-free?
- Yes. Instead of using oil, cook the onion and garlic with a little water or broth.
Is there a way to substitute another bean for chickpeas?
- Indeed. White beans and cannellini beans that are canned also work well in this dish.
Can I use greens that are frozen?
- Yes. let them soften as well as defrost in the soup by simply stirring them in.
Does this soup work for meal prep?
- Absolutely. It stores well and gets more flavorful the next day.
NUTRITIONAL INFORMATION:
Calories: 270
Carbs: 25g
Iron: 3mg
Total carbs: 25g
Vitamin A: 2200 IU
Fiber: 6g
Serving: 4 servings Calcium: 90mg Serving size: 1 bowl
