I’ve been keeping something from you all….
I ate this soup a week ago, but it got lost in all the bday celebration-report backs! But better late than never when it comes to this delicious, vibrant, healthy soup.
This is the soup I ate to break my cleanse. I thought a soup that required chewing would be a nice gradual transition off my liquid dinners. Just smelling this soup confirmed that I had the right idea.
Not only was this soup very simple, but it is truly one of the tastiest, freshest soups I’ve ever eaten. You know those foods you eat sometimes that just taste healthy? But, like, in a really good way! That’s this soup. Fresh, crisp vegetables swim playfully in ultra-flavorful chickpea miso broth. It’s light, but pops with flavor!
It also allowed me to play with a new ingredient. I had never used chickpea miso before, but I’m so glad I have a big jar of it now! It tastes amazing, and is a perfect replacement for regular miso if you’re trying to avoid soy.
Chickpea Miso Fresh Vegetable Soup
Adapted from CLEAN.
2 cups water
1.5 T chickpea miso
2 large carrots, chopped
5 leaves chopped kale
handful of mushrooms, chopped
1/4 in. piece of ginger, grated
pinch of coriander and cayenne
sesame oil, to drizzle (optional)
Heat water in pot. Stir in chickpea miso. Add vegetables and spices and heat until soft. Drizzle with sesame oil to serve!
Mmmmm….I can’t wait to make this again!