Hungry for Thai

Vegan Coconut Miso Chickpea Soup

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 2

Looking for a comforting weeknight meal that’s nourishing and vegan? This Coconut Miso Chickpea Soup is creamy, flavorful, and incredibly easy to make. It features coconut milk for richness, miso for depth, fresh aromatics, and leafy greens for extra goodness. A warming bowl that’s perfect any season! 🌿🍲

Ingredients

- •1 tbsp of Olive Oil
- •0.255 cup of Onion
- •2 cloves of Garlic
- •1 tbsp of Fresh Ginger
- •0.5 tsp of Turmeric Powder
- •1.5 cups of Cooked Chickpeas
- •2 cups of Vegetable Broth
- •1 cups of Coconut Milk
- •2 tbsp of Miso Paste
- •1 tbsp of Soy Sauce or Tamari
- •3 oz of Kale or Baby Spinach
- •0.5 Lime Juice
- •0.5 tsp of Salt
- •0.5 tsp of Pepper

Steps

How to Cook Vegan:
1. Heat the olive oil in a pot over medium-low heat. Add the onion and sauté until soft, 3–4 minutes. Stir in the garlic, ginger, and turmeric, cooking for another minute until fragrant.
2. Add the chickpeas and toss to coat in the aromatics. Pour in the vegetable broth and bring to a gentle simmer. Cook for 10 minutes to let the flavors develop.
3. Stir in the coconut milk and tamari or soy sauce, then simmer for 5 more minutes.
4. Turn off the heat and whisk in the miso paste (this preserves its probiotics). Pro tip: For extra creaminess, you can blend half the soup and mix it back in.
5. Add the spinach and lime juice, letting the greens wilt from the residual heat.
6. Taste and season with salt and pepper. Serve warm and enjoy!