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
Breakfast Vegetable-Miso Soup with Chickpeas

Photography: Bryan Gardner

Recipe continues below this recipe video

Source: Whole Living, January/February 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.


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