BREAKFAST VEGETABLE-MISO SOUP WITH CHICKPEAS
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
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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