Chickpea Miso Vegetable Stew
Author -Yields: 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 large stalks celery, chopped
- 4 cloves garlic, minced
- 3 cups cooked chickpeas (2 14.5-ounce cans, drained and rinsed)
- 6 cups vegetable broth
- 1 teaspoon sweet paprika
- 1/4 cup white miso (you can substitute red or brown miso if that’s what you have; use chickpea miso or barley miso if you need the soup to be soy-free)
- 4 carrots, peeled and chopped
- 1 small head cauliflower (~1 lb), cored and cut into bite-sized pieces and florets (4 cups)
- 1 rutabaga, peeled and chopped (substitute 1 turnip, celery root, or Yukon gold potato)
- 1 small bunch kale, washed, stemmed, and chopped
- Salt and pepper as needed
Instructions
- Add the olive oil to a stockpot over medium heat. When the oil is shimmering, add the onion and celery. Cook for 5-7 minutes, or until the onion is clear and tender. Add the garlic and cook for another minute, stirring constantly. Add the chickpeas, broth, and paprika to the pot. Bring the broth to a boil, then reduce heat to low. Simmer for 10 minutes, then turn off the heat.
- Place the miso in a small bowl. Use a ladle to transfer a small amount (about 3/4 cup) of broth to to the bowl. Whisk the miso with the broth to create a smooth slurry, then transfer the slurry back to the soup pot. Stir the soup. Place about half of the soup into a standing blender and blend till it’s totally smooth, then return it to the pot; alternately, you can use an immersion blender to puree half the soup. Stir again.
- Add the carrots, cauliflower, rutabaga, and kale to the pot. Bring the soup back to a low simmer. Simmer for 10-15 minutes, or until all of the vegetables are tender. Taste the soup and add salt, pepper, and lemon juice as needed. Serve.
Notes
Leftover soup will keep for up to 5 days in an airtight container in the fridge. Leftovers can be frozen for up to 1 month.