Chickpea Miso Soup w/ Roasted Vegetables

Chay Wike

I made this on the fly last week. I threw a sheet pan of roasted vegetables in the oven and added them to a few quarts of water mixed with chickpea miso paste. Chickpea miso is a great alternative to soy if you’re trying to avoid it. This is a fast and flavorful soup that’s very nourishing, can feed a large group of people or be stored and eaten over the course of a few days for lunch and dinner.

I roasted delicata squash, zucchini, carrots, and onions because that’s what I had in the fridge. My hope is that you understand the method and substitute ingredients to your preferences and palate. I finished the soup off with Swiss chard and fresh grated ginger.

You can use root and cruciferous vegetables, leafy greens, or mushrooms too. Maybe you want to add a can of chickpeas and make this a much more substantial meal…?

Experiment with what you have on hand.

Enjoy,

Chay xx

RECIPE

Chickpea Miso Soup w/ Roasted Vegetables

Serves 4-6

Gluten Free, Vegan, Soy Free

Note* I like a salty soup so I add another 1/4 cup of miso but this is my preference. I started the recipe out with a 1/2 cup to begin with because it’s much easier to add salt than take it away.

Ingredients

  • 2 quarts of cold water

  • 1/2 cup chickpea miso paste plus extra to adjust taste

  • 1 delicata squash

  • 2 zucchini

  • 3 carrots

  • 1 red onion

  • 1/2 a bunch of Swiss chard, washed and torn into pieces

  • 1 small piece of grated ginger

  • Avocado oil

  • Salt & pepper

Method

Preheat oven to 400 degrees.

Prep your vegetables. Cut off the ends of the squash and then cut in half lengthwise. Scoop out the seeds. Slice into 1/2 inch half moons.

Cut off the ends of the zucchini and then cut in half lengthwise. Cut into half moons as well.

Cut off carrot ends and roughly chop into bite size pieces.

Cut off each end of the onion and then cut the onion in half. Gently press your knife into the papery skin so you break the seal can and easily peel it off. Dice onion into large rustic chunks.

Place everything on a large baking sheet and run a few glugs of oil over all the veggies. Sprinkle generously with salt and pepper.

Using your hands, toss this together and spread things out evenly.

Roast for about 20 minutes.

In a large pot, bring 2 quarts of cold water to a boil. Turn off the heat. Let this cool for 10 minutes.

Using a coffee mug, scoop out a cup of the boiling water and put it in a small bowl. Add the miso paste.

Whisk this together until a thick sauce has formed and the miso has fully dissolved.

Add all of this back to the large pot with water and gently stir to combine. Taste it an adjust if necessary.

* At this point, if you want to add more miso paste to the soup continue with the same method above. Scoop out some water again and add to the small bowl. Whisk in more miso paste, a few tablespoons at a time, and add back to the large pot. Stir and taste. Continue until you’ve reached the seasoning of your preference.

Add the roasted vegetables to the soup.

Reheat if necessary but try to avoid the water coming to a full boil. You don’t want to kill all the natural fermented probiotics!

Gently stir in torn pieces of chard and grate in some fresh ginger. Stir again and serve.

Enjoy xx