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Miso Soup with Chickpeas and Vegetables
Serves 4
Ingredients:
2 carrots, (peeled, sliced)
2 tablespoons white miso
Coarse salt, (for seasoning)
2 cloves garlic, (minced)
1 cup chickpeas, (cooked)
2 tablespoons olive oil
2 stalks celery, (diced)
1 cup broccoli, (chopped)
1/2 onion, (yellow, chopped)
4 1/4 cups water
Directions:
Pour olive oil into a pot, turn heat to medium. Once oil is hot, add celery, onion, carrots and garlic, cook for 6-8 minutes.
Add chickpeas and broccoli to pot, cook for 2 minutes.
Pour 4 cups of water into pot, bring to a boil. Reduce heat and simmer vegetables for 10 minutes.
Dissolve miso in remaining water, add to soup pot, stir together and season with salt.
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