Ingredients:
1 can of chickpeas, drained and rinsed
2 cups of vegetable broth
1 cup of coconut milk
2 tbsp of white miso paste
1 onion, chopped
2 cloves of garlic, minced
1 tbsp of ginger, grated
2 carrots, diced
2 stalks of celery, diced
2 cups of spinach
Salt and pepper to taste
Instructions:
In a large pot, heat up some oil over medium heat.
Add the onion, garlic, and ginger to the pot and cook for about 2 minutes until the onion is translucent.
Add the carrots and celery to the pot and cook for about 5 minutes until the vegetables are soft.
Pour in the vegetable broth, coconut milk, and chickpeas to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for about 15 minutes.
In a small bowl, whisk together the miso paste with a bit of the soup to make a smooth mixture.
Stir the miso mixture back into the soup and let it cook for another 2 minutes.
Add the spinach to the pot and let it cook for about 1 minute until wilted.
Season the soup with salt and pepper to taste.
Serve the soup hot and enjoy!
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