🍲 Creamy Zucchini Miso Soup

Name: Creamy Zucchini Miso Soup
Total time: 30 min
Yield: 4 portions
Ingredients: 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

210 kcal · 30 min · 4 portions

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Ingrédients

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

Préparation

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onions and garlic and sauté them for 5 minutes until soft and transparent.
3. Stir in the chopped zucchini and cook for another 5 minutes until it starts to become soft.
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. 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. Gently warm the chickpeas in the soup without bringing it to a boil.
7. Serve the soup in deep bowls and garnish with fresh basil leaves.

Nutrition par portion

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