"This SIMPLE soup begins with a simple savory base: onion and garlic sautéed in olive oil. Next, we add chickpeas, cubed kabocha squash, and a mix of vegetable broth and water. This combination of vegetable broth and water creates a brothy consistency without the flavor of vegetable broth overpowering the miso. After simmering until the squash is just barely tender, we add the kale and continue cooking a few more minutes until it softens."
"The final ingredient: miso paste (learn all about it here)! We especially love using chickpea miso paste, which has a mild, perfectly salty, slightly sweet flavor. Plus, it's suitable for soy-free eaters. To retain the most benefit from this probiotic-rich ingredient (and ensure a smooth texture - no clumps!), we whisk the miso paste with a little water and add it at the end of cooking."
The soup uses a savory base of onion and garlic sautéed in olive oil, followed by chickpeas and cubed kabocha squash simmered in a mix of vegetable broth and water to achieve a light, brothy consistency. Kale is added near the end to soften while preserving texture. Kabocha retains a hearty, slightly firm bite; acorn squash is an optional substitute. Chickpea miso paste provides a mild, salty-sweet flavor and is suitable for soy-free eaters. Miso is whisked with water and stirred in at the end to preserve probiotics and prevent clumping. The recipe requires one pot, eight ingredients, and about thirty minutes.
Read at Minimalist Baker
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