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🍲 Creamy Zucchini Miso Soup

210 kcal · 30 min · 4 servings

Creamy Zucchini Miso Soup Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Grab a large soup pot or saucepan (about 3 liters).
  2. 2. Pour the 15 ml olive oil into the cold pot.
  3. 3. Set the stove to medium heat (5 out of 9).
  4. 4. Add the 150 g chopped onions to the hot oil.
  5. 5. Sauté the onions for 3 minutes, until they are translucent and soft.
  6. 6. Add the 2 chopped garlic cloves.
  7. 7. Fry the garlic for 1 minute, until it smells strongly aromatic.
  8. 8. Caution: If the garlic browns, it will taste bitter.
  9. 9. Add the 400 g chopped zucchini to the pot.
  10. 10. Fry the zucchini for 2 minutes, until it looks slightly glossy.
  11. 11. Pour the 1000 ml vegetable broth into the pot.
  12. 12. Bring the soup to a boil, then reduce the heat.
  13. 13. Let the zucchini simmer gently for 10 minutes, until it is tender.
  14. 14. Remove the pot from the heat to protect the miso paste.
  15. 15. Dissolve the 40 g miso paste in one spoonful of soup.
  16. 16. Stir the dissolved miso mixture back into the soup.
  17. 17. Add the 200 g cooked chickpeas to the hot soup.
  18. 18. Heat the chickpeas for 1 minute, without boiling them.
  19. 19. Pluck the 10 fresh basil leaves from their stems.
  20. 20. Serve the soup in deep bowls.
  21. 21. Garnish with the fresh basil leaves.
  22. 22. The soup is ready when the zucchini is very tender.

Nutrition per serving