Breakfast Vegetable Miso Soup with Chickpeas

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 475kcal

Ingredients

Breakfast Miso Soup

  • 1 cup Chickpeas
  • 2 TBSP White miso paste
  • 1 TBSP Extra-virgin olive oil
  • 1/2 cup Yellow onion diced
  • 2 cloves Garlic minced
  • 2 stalks Celery diced
  • 2 Carrots peeled and diced
  • 1 cup Broccoli florets chopped
  • Salt to taste
  • Black pepper to taste

Toast

  • 2 slices Your choice of bread

Orange Juice

  • 16 oz Orange juice
US Customary - Metric

Instructions

  • Prepare the ingredients per the instructions above.
  • Drain and rinse the chickpeas.
  • Dissolve the miso paste in 1 cup of warm water per serving.
  • Saute Vegetables: Heat olive oil in a pot over medium heat.
  • Add onion and garlic, sauté for 2 - 3 minutes until fragrant.
  • Add celery and carrots, and continue to sauté for another 3-4 minutes until slightly softened.
  • Stir in broccoli and cook for 2 minutes.
  • Add cooked chickpeas to the pot with sautéed vegetables.
  • Pour in the miso broth mixture.
  • Bring the soup to a simmer and cook for another 5-7 minutes until all vegetables are tender.
  • Season the soup with salt and pepper to taste.
  • While the soup is simmering, toast the bread slices until golden brown.
  • Ladle the hot miso soup into bowls. Serve the soup alongside the toast and a glass of orange juice.

Nutrition

Calories: 475kcal | Carbohydrates: 78g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 866mg | Potassium: 1281mg | Fiber: 13g | Sugar: 32g | Vitamin A: 11146IU | Vitamin C: 164mg | Calcium: 182mg | Iron: 5mg

Breakfast Vegetable Miso Soup with Chickpeas

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 475 kcal

Ingredients
 
 

Breakfast Miso Soup

  • 1 cup Chickpeas
  • 2 TBSP White miso paste
  • 1 TBSP Extra-virgin olive oil
  • 1/2 cup Yellow onion diced
  • 2 cloves Garlic minced
  • 2 stalks Celery diced
  • 2 Carrots peeled and diced
  • 1 cup Broccoli florets chopped
  • Salt to taste
  • Black pepper to taste

Toast

  • 2 slices Your choice of bread

Orange Juice

  • 16 oz Orange juice

Instructions
 

  • Prepare the ingredients per the instructions above.
  • Drain and rinse the chickpeas.
  • Dissolve the miso paste in 1 cup of warm water per serving.
  • Saute Vegetables: Heat olive oil in a pot over medium heat.
  • Add onion and garlic, sauté for 2 - 3 minutes until fragrant.
  • Add celery and carrots, and continue to sauté for another 3-4 minutes until slightly softened.
  • Stir in broccoli and cook for 2 minutes.
  • Add cooked chickpeas to the pot with sautéed vegetables.
  • Pour in the miso broth mixture.
  • Bring the soup to a simmer and cook for another 5-7 minutes until all vegetables are tender.
  • Season the soup with salt and pepper to taste.
  • While the soup is simmering, toast the bread slices until golden brown.
  • Ladle the hot miso soup into bowls. Serve the soup alongside the toast and a glass of orange juice.

Nutrition

Calories: 475kcalCarbohydrates: 78gProtein: 17gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gSodium: 866mgPotassium: 1281mgFiber: 13gSugar: 32gVitamin A: 11146IUVitamin C: 164mgCalcium: 182mgIron: 5mg
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