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Vegetable-Miso Soup with Chickpeas (for Breakfast!)

April 29, 2014

Soup for breakfast is a great way to start your day with hearty ingredients that provide that extra boost of energy. Shira will combine these healthful ingredients into a delicious soup and share her knowledge of the beneficial components of miso.

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

1. Heat olive oil in a pot over medium heat. Cook onion, garlic, celery, and carrots until tender, 6 to 8 minutes.

2. Stir in broccoli and chickpeas; cook about 2 minutes.

3. 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.

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