BREAKFAST VEGETABLE-MISO SOUP WITH CHICKPEAS

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Breakfast Vegetable-Miso Soup with Chickpeas image

Soup for breakfast? This one is packed with nutrition for a warm, savory start to the day.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 4 1/2 cups

Number Of Ingredients 9

2 tablespoon olive oil
1/2 yellow onion, chopped
2 garlic cloves, minced
2 celery stalks, diced
2 carrots, peeled and diced
1 cup chopped broccoli
1 cup cooked chickpeas
2 tablespoons white miso
Coarse salt

Steps:

  • Heat olive oil in a pot over medium heat. Cook onion, garlic, celery, and carrots until tender, 6 to 8 minutes.
  • Stir in broccoli and chickpeas; cook about 2 minutes.
  • Add 4 cups water. Bring to a boil; reduce heat and simmer until vegetables are tender, about 10 minutes. Remove from heat. Dissolve miso in 2 tablespoons cool water and stir into soup. Season with salt.

Nutrition Facts : Calories 182 g, Fat 8 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g

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