Breakfast Vegetable-Miso Soup with Chickpeas

Detox Cred: Find a few minutes in the morning to sit down and slowly enjoy a comforting soup. It will help set a mindful tone for the day and also get your digestion moving. Miso contains beneficial bacteria and zybiocolin, which help eliminate free radicals from the body.
Whole Living, January/February January/February 2012
  • Yield Makes 4 1/2 cups
    Serves 4
Add to Shopping List


  • 2 tablespoon olive oil
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 1 cup chopped broccoli
  • 1 cup cooked chickpeas
  • 2 tablespoons white miso
  • Coarse salt


  1. Heat olive oil in a pot over medium heat. Cook onion, garlic, celery, and carrots until tender, 6 to 8 minutes.

  2. Stir in broccoli and chickpeas; cook about 2 minutes.

  3. Add 4 cups water. Bring to a boil; reduce heat and simmer until vegetables are tender, about 10 minutes. Remove from heat. Dissolve miso in 2 tablespoons cool water and stir into soup. Season with salt.

Recipe Reviews