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Breakfast Vegetable-Miso Soup with Chickpeas


Soup for breakfast? This one is packed with nutrition for a warm, savory start to the day.

  • Servings: 4
  • Yield: Makes 4 1/2 cups

Photography: Bryan Gardner

Source: Whole Living, January/February 2012


  • 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.

Reviews Add a comment

  • audmalkin
    8 JUL, 2017
    Love to watch your cooking. Could you put closed caption on the video's for the hard of hearing? Love to watch but can't hear it. Thank you
  • sdt1979
    8 JAN, 2017
    I like this and have made it at least twice. To keep it from being so thin, I use aquafaba and three cups of water.
  • LittleRedFrog
    23 JAN, 2014
    I like this soup. Wouldn't go as far as saying that I absolutely love it but I do like it. However, for the first in 10 days within the cleanse, I felt it wasn't enough to get me to lunch time and I started feeling a little week around 12. I guess that if I make this soup again after the cleanse, I'll have a little bit more of it, or I need to think of sufficient morning snacks. I prepared steps 1 and 2 the night before so I only had to add the water, warm it up and add the miso in the morning!
  • MissChriddy
    14 DEC, 2013
    I love this soup, but I'm a big fan of miso soup in general... this version is heartier, with more veggies and chickpeas. Traditionally, miso soup is very thin, and very simple; sometimes with tofu cubes and seaweed. Admittedly, I prefer it for lunch or dinner rather than breakfast, but either way I love it and have made it many times. If you are soy sensitive, brown rice miso is available in health-food stores.
  • Pamela12
    12 JAN, 2012
    very yummy but a little thin.
  • moonblisser
    11 JAN, 2012
    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.
  • kwynne
    10 JAN, 2012
    will this still be good if I make it the night before and heat it up in the morning?
  • KimKM
    10 JAN, 2012
    Love this recipe! So easy and delicious!