This Vegan Coconut Miso Chickpea Soup is the ultimate bowl of comfort! Perfect for a chilly day, this soup combines creamy coconut milk, savory miso paste, and hearty chickpeas to create a rich and nourishing broth that’s packed with flavor. It’s easy to make, completely plant-based, and pairs beautifully with crusty bread or steamed rice for a satisfying, wholesome meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 teaspoon ground turmeric
• 1 (15 oz) can chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk

• 2 tablespoons white miso paste
• 2 cups spinach or kale, chopped
• Salt and black pepper, to taste
• Fresh cilantro or green onions, for garnish
• Lime wedges, for serving

Why You’ll Love This Soup

• Rich and Creamy: The coconut milk and miso paste make the broth velvety and flavorful.
• Protein-Packed: Chickpeas provide plant-based protein and fiber to keep you full.
• Easy and Quick: Ready in under 30 minutes, making it perfect for busy weeknights.
• Customizable: Add your favorite vegetables or spices to make it your own.

How to Make Vegan Coconut Miso Chickpea Soup

1. Sauté the Aromatics

• Heat olive oil in a large pot over medium heat.
• Add the diced onion and sauté for 3-4 minutes until softened.
• Stir in the garlic, ginger, and turmeric. Cook for 1-2 minutes until fragrant.

2. Add the Broth and Chickpeas

• Add the chickpeas and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld together.

3. Stir in the Coconut Milk and Miso

• Reduce the heat to low and stir in the coconut milk.
• In a small bowl, mix the miso paste with a few tablespoons of hot soup broth to dissolve it, then stir it back into the pot.

4. Add the Greens

• Stir in the chopped spinach or kale and cook for another 2-3 minutes until wilted.

5. Taste and Adjust

• Taste the soup and adjust the seasoning with salt and pepper as needed.

6. Serve and Garnish

• Ladle the soup into bowls and garnish with fresh cilantro or green onions. Serve with lime wedges on the side for a bright, zesty finish.

Serving Suggestions

• Crusty Bread: Perfect for dunking into the creamy broth.
• Steamed Rice or Quinoa: Add a grain for a heartier meal.
• Toasted Sesame Seeds: Sprinkle on top for extra flavor and crunch.

Tips for the Best Coconut Miso Chickpea Soup

1. Don’t Boil the Miso: Miso loses its probiotic benefits when boiled, so add it after reducing the heat.
2. Choose Quality Coconut Milk: Use full-fat coconut milk for the richest flavor.
3. Add Heat: For a spicy kick, stir in some red pepper flakes or a dash of hot sauce.
4. Customize Your Veggies: Add carrots, mushrooms, or zucchini for extra texture and flavor.

Storage and Reheating

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently on the stovetop over low heat or in the microwave, stirring occasionally.

Final Thoughts

This Vegan Coconut Miso Chickpea Soup is the perfect blend of creamy, savory, and nourishing flavors. Whether you’re cooking for a weeknight meal or prepping for the week, this soup is guaranteed to become a favorite.

Thank you for letting me share this recipe with you! I hope it brings warmth and joy to your kitchen. Don’t forget to keep checking back for more delicious recipes like this—your culinary adventures inspire me! 🌱✨