Heat olive oil in a pot over medium heat. Cook onion, garlic, celery, and carrots until tender, 6 to 8 minutes.
Stir in broccoli and chickpeas; cook about 2 minutes.
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.
very yummy but a little thin.
This is a super-easy recipe and it's filling, but it's a little on the bland side. Miso is not particularly flavorful (it always just tastes like mushrooms to me), so you might want to add your own spices.
will this still be good if I make it the night before and heat it up in the morning?
Love this recipe! So easy and delicious!