1-Pot Kabocha Chickpea Miso Soup

Ever adopted a restaurant on social media, discovered your self drooling over all the things they posted, after which realized you’re too far-off to put an order? When in that predicament, the one resolution is to get into your individual kitchen. And so, this Kabocha Chickpea Miso Soup — impressed by Salud in Bend, Oregon — was born.

It’s all the things you need in a soup: comforting, nourishing, brothy, full of that enjoyable squash you obtain with out a plan (simply us?!), and SO fast and simple to make! Simply 1 pot, 8 components, and half-hour required. Let’s make soup!

Chickpeas, vegetable broth, garlic, onions, kale, kabocha squash, water, oil, and miso paste

Find out how to Make This Kabocha Chickpea Miso Soup

This SIMPLE soup begins with a easy savory base: onion and garlic sautéed in olive oil.

Wooden spoon in a pot of sautéed diced onions

Subsequent, we add chickpeas, cubed kabocha squash, and a mixture of vegetable broth and water. This mixture of vegetable broth and water creates a brothy consistency with out the flavour of vegetable broth overpowering the miso.

Pouring water into a pot with chickpeas and kabocha squash

After simmering till the squash is simply barely tender, we add the kale and proceed cooking a number of extra minutes till it softens. One of many issues we love about kabocha squash is that it retains a extremely hearty, beautiful texture when cooked till simply al dente! Nonetheless, should you can’t discover kabocha squash, it’s also possible to use acorn squash on this recipe.

Chopped kale resting on top of a pot of soup

The ultimate ingredient: miso paste (be taught all about it here)! We particularly love utilizing chickpea miso paste, which has a gentle, completely salty, barely candy taste. Plus, it’s appropriate for soy-free eaters. To retain probably the most profit from this probiotic-rich ingredient (and guarantee a easy texture — no clumps!), we whisk the miso paste with somewhat water and add it on the finish of cooking.

Pouring a miso paste and water mixture into a pot of soup

We expect you’re going to LOVE this soup! It’s:

Brothy
Comforting
Savory
Mild
Nourishing
& SO fast + straightforward to make!

It is a soup we attain for on a cold fall or winter day once we’re craving one thing easy and healthful. It’s nice as a fiber-rich aspect, and will also be loved as a lightweight meal, particularly should you add an additional can of chickpeas and serve with bread or rice.

Extra Easy Soups You’ll Love

In case you do this recipe, tell us! Depart a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, mates!

Spoon resting in a bowl of our 1-Pot Kabocha Chickpea Miso Soup topped with sesame seeds

Prep Time 10 minutes

Prepare dinner Time 20 minutes

Whole Time 30 minutes

Servings 4 (~2 cup servings)

Course Entrée or Facet, Soup

Delicacies Gluten-Free, Japanese-Impressed, Vegan

Freezer Pleasant 1 month

Does it maintain? 3-4 Days

1-2 Tbsp olive oil
1 cup diced white or yellow onion (1/2 medium onion yields ~1 cup or 130 g)
4 giant cloves garlic, minced
4 heaping cups kabocha squash, seeds eliminated, peeled and lower into 1 ½ inch items (measured after chopping // acorn squash additionally works)
1 (15 oz.) can chickpeas, drained (or double for a heartier, much less brothy soup)
2 cups vegetable broth
2 cups water
2 cups chopped kale (or different hearty greens of selection — if utilizing spinach, add it concurrently the miso combination)
2 Tbsp chickpea miso paste (or sub white miso // study miso here)

Warmth a big pot over medium warmth. As soon as scorching, add olive oil and onion and sauté for 3-4 minutes, stirring often, till starting to melt. Add garlic and sauté till aromatic — about 30-60 seconds.
Add kabocha squash, chickpeas, vegetable broth, and water and convey to a boil over medium-high warmth. As soon as boiling, scale back to a simmer, and cook dinner for 5-7 minutes, till the kabocha squash is simply barely tender when pierced with a fork. Then add the kale and proceed cooking for five minutes to melt. Take away from the warmth.
In a small bowl, mix the miso paste with 2-3 tablespoons of heat water and stir/whisk till dissolved. Add the miso combination to the soup and stir to mix. Style and modify as wanted, including extra miso paste for richness/saltiness.
The feel of the squash is finest when freshly cooked, however leftover soup will maintain saved within the fridge for 3-4 days or within the freezer for 1 month or longer.

*Vitamin data is a tough estimate calculated with out optionally available components.

Serving: 1 (two-cup) serving Energy: 210 Carbohydrates: 35.5 g Protein: 7.2 g Fats: 5.4 g Saturated Fats: 0.7 g Polyunsaturated Fats: 1 g Monounsaturated Fats: 2.8 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 719 mg Potassium: 545 mg Fiber: 9 g Sugar: 11.4 g Vitamin A: 7079 IU Vitamin C: 28 mg Calcium: 74 mg Iron: 1.6 mg