Warm, comforting, and packed with rich umami flavors, this Vegan Coconut Miso Chickpea Soup is the perfect dish for any season. Combining creamy coconut milk, hearty chickpeas, and the deep savory notes of miso, this soup is both satisfying and nutritious. It’s a fantastic plant-based meal that is easy to prepare and filled with wholesome ingredients.
Whether you're looking for a cozy weeknight dinner or a nourishing meal to enjoy throughout the week, this soup is sure to become a staple in your kitchen. Plus, it’s naturally gluten-free, dairy-free, and protein-rich, making it a great choice for a variety of diets.
Ingredients
To make this flavorful soup, you’ll need the following ingredients:
Base Ingredients:
- 1 tbsp olive oil or coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (15 oz) chickpeas, drained and rinsed
Broth & Seasonings:
- 3 cups vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp white or yellow miso paste
- 1 tbsp soy sauce or tamari
- 1 tsp ground turmeric
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes (optional, for heat)
Vegetables & Garnishes:
- 1 cup baby spinach or kale
- ½ cup shredded carrots
- 1 tbsp lime juice (freshly squeezed)
- 2 tbsp chopped cilantro
- 1 tbsp sesame seeds (optional)
- Lime wedges, for serving
Instructions
1. Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 2–3 minutes until soft. Stir in the garlic and grated ginger, cooking for another minute until fragrant.
2. Add Chickpeas & Broth
Add the chickpeas, vegetable broth, coconut milk, soy sauce, turmeric, black pepper, and crushed red pepper flakes. Stir well and let it simmer for 10 minutes to allow the flavors to meld.
3. Incorporate Miso Paste
In a small bowl, mix the miso paste with a few tablespoons of warm soup broth to dissolve it completely. Stir the mixture back into the soup, ensuring it blends smoothly.
4. Add Vegetables & Finish with Lime Juice
Stir in the shredded carrots and baby spinach/kale. Let them soften for about 2–3 minutes. Turn off the heat and squeeze in fresh lime juice for a bright, tangy finish.
5. Serve & Enjoy
Ladle the soup into bowls and top with fresh cilantro, sesame seeds, and extra lime wedges if desired.
Serving Suggestions & Storage Tips
🍽️ Serving Suggestions
This soup is satisfying on its own, but if you want to make it a full meal, try pairing it with:
- Steamed Jasmine or Brown Rice – Serve it over rice for extra heartiness.
- Crusty Bread or Garlic Naan – Perfect for soaking up the creamy broth.
- Vegan Dumplings or Spring Rolls – A great side for an Asian-inspired meal.
- A Fresh Side Salad – Try a light cucumber salad or a crunchy slaw for balance.
For a restaurant-style touch, drizzle a little toasted sesame oil on top before serving!
🧊 Storage Tips
✅ Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even more delicious the next day!
✅ Freezing: This soup freezes well! Let it cool completely, then store in freezer-safe containers for up to 3 months. Leave out the greens before freezing and add fresh ones when reheating.
✅ Reheating:
- On the stovetop, heat over medium-low, stirring occasionally.
- In the microwave, heat in 30-second intervals, stirring in between.
- If the soup thickens too much, add a splash of vegetable broth or coconut milk while reheating.
Conclusion
This Vegan Coconut Miso Chickpea Soup is a flavorful, nutrient-rich meal that’s perfect for a cozy night in. It’s easy to prepare, packed with plant-based protein, and bursting with warming spices and creamy coconut goodness. Whether enjoyed fresh or as leftovers, this soup is sure to satisfy your taste buds while keeping things healthy and wholesome.
Give this recipe a try, and let us know how you liked it! 🌿🍜✨
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