Cuisine: gluten free, soy free optional, tree nut free
Servings: 6-8 servings
Author: Gena Hamshaw
1large white or yellow onionchopped
3largeor 6 small stalks celery, chopped
3cupscooked chickpeas2 cans, drained and rinsed
1/4cupwhite misoyou 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
4carrotspeeled, halved lengthwise, and sliced into half-moons (about 1/2 lb)
1smallor 1/2 large head cauliflower, cut into bite-sized pieces (about 1 lb, or 3-4 cups)
1medium sized rutabagaturnip, or potato, peeled and diced (or 3-4 parsnips, peeled and diced)
1small bunch kalestems removed and chopped into bite-sized pieces
Salt and pepper as needed
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.
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.