1-Pot Kabocha Chickpea Miso Soup
A comforting, brothy, 1-pot soup with kabocha squash, chickpeas, kale, and miso. SO savory and ready in just 30 minutes with 8 simple, nourishing, plant-based ingredients.
Servings 4 (~2 cup servings)
Ingredients
- 1-2 Tbsp olive oil
- 1 cup diced white or yellow onion (1/2 medium onion yields ~1 cup or 130 g)
- 4 large cloves garlic, minced
- 4 heaping cups kabocha squash, seeds removed, peeled and cut into 1 ½ inch pieces (measured after cutting // acorn squash also works)
- 1 (15 oz.) can chickpeas, drained (or double for a heartier, less brothy soup)
- 2 cups vegetable broth
- 2 cups water
- 2 cups chopped kale (or other hearty greens of choice — if using spinach, add it at the same time as the miso mixture)
- 2 Tbsp chickpea miso paste (or sub white miso // learn about miso here)
FOR SERVING optional
- Sesame seeds
Instructions
- Heat a large pot over medium heat. Once hot, add olive oil and onion and sauté for 3-4 minutes, stirring occasionally, until beginning to soften. Add garlic and sauté until fragrant — about 30-60 seconds.
- Add kabocha squash, chickpeas, vegetable broth, and water and bring to a boil over medium-high heat. Once boiling, reduce to a simmer, and cook for 5-7 minutes, until the kabocha squash is just barely tender when pierced with a fork. Then add the kale and continue cooking for 5 minutes to soften. Remove from the heat.
- In a small bowl, combine the miso paste with 2-3 tablespoons of warm water and stir/whisk until dissolved. Add the miso mixture to the soup and stir to combine. Taste and adjust as needed, adding more miso paste for richness/saltiness.
- The texture of the squash is best when freshly cooked, but leftover soup will keep stored in the refrigerator for 3-4 days or in the freezer for 1 month or longer.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 4 servings)
Serving: 1 (two-cup) serving Calories: 210 Carbohydrates: 35.5 g Protein: 7.2 g Fat: 5.4 g Saturated Fat: 0.7 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 719 mg Potassium: 545 mg Fiber: 9 g Sugar: 11.4 g Vitamin A: 7079 IU Vitamin C: 28 mg Calcium: 74 mg Iron: 1.6 mg