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🍲 Creamy Zucchini Miso Soup

210 kcal · 30 min · 4 raciones

Ingredientes

• 150 g Chopped onions
• 2 Stk. Chopped garlic cloves
• 400 g Chopped zucchini
• 1000 ml Vegetable broth
• 200 g Cooked chickpeas
• 40 g Miso paste (light or dark)
• 15 ml Olive oil
• 10 Stk. Fresh basil

Preparación

1. 1. Heat the olive oil in a large pot over medium heat.
2. 2. Add the chopped onions and garlic and sauté them for 5 minutes until soft and transparent.
3. 3. Stir in the chopped zucchini and cook for another 5 minutes until it starts to become soft.
4. 4. Pour the vegetable broth into the pot and bring to a boil. Reduce heat and let the soup simmer for 10 minutes until the zucchini is fully cooked.
5. 5. Remove the pot from the heat. Whisk the miso paste in a small cup with some warm broth before adding it to the soup to avoid lumps.
6. 6. Gently warm the chickpeas in the soup without bringing it to a boil.
7. 7. Serve the soup in deep bowls and garnish with fresh basil leaves.

Nutrición por ración

• kcal: 210
• Protein: 8 g · Fett/Fat: 12 g · Carbs: 18 g