Vegan vegetable miso soup

After a week of temperatures in the negative digits we really wanted a hardy, flavorful soup that didn’t contain a huge number of calories. What I came up with was a yummy and colorful vegan vegetable soup full of protein and fiber. The recipe for this lovey and easy to make soup is as follows.


  • 1 can chickpeas, drained and rinsed
  • 1 teaspoon of olive oil
  • 4 carrots, diced
  • 1 large onion, chopped
  • 1/2 cup mushrooms, sliced
  • 4 large cloves garlic, minced
  • 1 small knob ginger, minced
  • 1 tablespoon ground turmeric
  • 4 cups water
  • 2 cups vegetable broth
  • 1/4 cup quinoa
  • 1 bunch kale, chopped
  • 1/4 cup miso paste
  • 2 green onions, sliced


  1. Heat olive oil in a dutch oven. Add carrots and onion to pot and cook until tender.
  2. Add mushrooms, garlic, ginger and turmeric to pot and stir until fragrant.
  3. Stir in water, vegetable broth and quinoa to pot and simmer on low for about 5 minutes.
  4. Add kale and chickpeas and cover pot. Cook soup for another 10 minutes.
  5. Whisk in miso, turn off heat and then stir in green onions.
  6. Serve with a nice crusty bread.

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