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4.95 from 19 votes

Chickpea Miso Vegetable Stew

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup, stew
Cuisine: gluten free, soy free optional, tree nut free
Servings: 6 -8 servings
Author: Gena Hamshaw

Ingredients

  • 1 tablespoon olive oil
  • 1 large white or yellow onion chopped
  • 3 large or 6 small stalks celery, chopped
  • 4 cloves garlic minced
  • 3 cups cooked chickpeas 2 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, halved lengthwise, and sliced into half-moons (about 1/2 lb)
  • 1 small or 1/2 large head cauliflower, cut into bite-sized pieces (about 1 lb, or 3-4 cups)
  • 1 medium sized rutabaga turnip, or potato, peeled and diced (or 3-4 parsnips, peeled and diced)
  • 1 small bunch kale stems removed and chopped into bite-sized pieces
  • 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.