This hearty and flavorful vegan soup is a perfect comfort food. The creamy coconut milk combined with the umami-rich miso paste creates a delicious broth that’s both satisfying and nourishing. Packed with protein from chickpeas, this soup is a complete meal in a bowl.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (15 ounces) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 can (13.5 ounces) full-fat coconut milk
- 2 tablespoons white miso paste
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
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