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Coconut Miso Chickpea Soup

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If you’re in the mood for a bowl of soup that’s both comforting and packed with bold, umami flavors, Coconut Miso Chickpea Soup is the dish for you. This soup combines the creamy richness of coconut milk with the savory depth of miso, while hearty chickpeas provide protein and texture. It’s a deliciously satisfying vegan soup that’s perfect for chilly nights or when you need a nourishing meal that’s both light and filling.

What makes this soup so special is the fusion of flavors. The coconut milk adds a velvety creaminess, while the miso brings a savory, salty depth. The chickpeas are soft but substantial, providing a satisfying bite with each spoonful. And with a handful of spices and fresh vegetables, this soup is a well-rounded meal that’s bursting with flavor. It’s quick, easy to make, and can be customized to suit your tastes.

I first made Coconut Miso Chickpea Soup when I was craving a comforting, plant-based meal that wasn’t too heavy. The coconut milk and miso work together to create a beautiful balance of flavors, and the chickpeas add substance to the soup. It’s become one of my go-to soups for a cozy dinner, and I’m sure it will become a favorite in your home too!

Why This Coconut Miso Chickpea Soup Will Be Your New Favorite

  • Creamy and savory: The coconut milk adds richness, while the miso brings a savory depth, creating a flavorful and satisfying soup.
  • Vegan and hearty: Packed with protein-rich chickpeas, this soup is filling and satisfying, making it a perfect plant-based meal.
  • Quick and easy: Ready in under 30 minutes, this soup is perfect for a busy weeknight or when you need something comforting in a hurry.
  • Customizable: You can adjust the level of miso, spices, or even add extra vegetables to make this soup your own.
  • Great for meal prep: This soup stores well in the fridge and can be made ahead for a delicious meal throughout the week.

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Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, peeled and minced
  • 1 medium carrot, peeled and diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk (full-fat or light)
  • 4 cups vegetable broth (or water for a lighter version)
  • 2 tablespoons white miso paste (or more to taste)
  • 1 tablespoon soy sauce or tamari (for a gluten-free option)
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • Salt, to taste
  • Fresh cilantro or green onions, for garnish (optional)

How to Make Coconut Miso Chickpea Soup

  1. Sauté the aromatics:
    In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened. Add the garlic and ginger, and sauté for another 1-2 minutes until fragrant.
  2. Add the vegetables and chickpeas:
    Stir in the diced carrot and cook for 3-4 minutes. Then add the chickpeas, vegetable broth, and coconut milk. Bring the soup to a gentle simmer.
  3. Season the soup:
    Stir in the miso paste, soy sauce, turmeric, cumin, and black pepper. Taste the soup and adjust the seasoning, adding salt if needed. Allow the soup to simmer for about 10 minutes, or until the vegetables are tender.
  4. Blend (optional):
    If you prefer a smoother soup, use an immersion blender to blend part of the soup to your desired texture, or transfer a portion to a blender and blend until smooth. Alternatively, you can leave the soup chunky if you prefer more texture.
  5. Finish and serve:
    Once the soup is ready, ladle it into bowls and garnish with fresh cilantro or chopped green onions, if desired. Serve with a side of crusty bread or over steamed rice for a complete meal.
  6. Enjoy:
    Your Coconut Miso Chickpea Soup is ready to be enjoyed! This creamy, savory, and filling soup is perfect for a cozy meal or a nourishing lunch.

Tips

  • Adjust the flavor: Miso paste can vary in saltiness, so taste your soup before adding extra salt. You can also adjust the amount of miso paste to make the soup as savory as you like.
  • Add more veggies: Feel free to add other vegetables like spinach, kale, or zucchini for extra nutrients and texture.
  • Make it spicier: If you enjoy spice, add a pinch of chili flakes, sriracha, or a fresh chopped chili for some heat.

Substitutions and Variations

  • Different beans: If you don’t have chickpeas, you can swap them for white beans, lentils, or even black beans.
  • Use light coconut milk: For a lighter version, you can use light coconut milk, though the soup will be less rich.
  • Add noodles or rice: Add cooked noodles (like rice noodles or soba) or cooked rice to make the soup even heartier.
  • Make it creamy: For a richer, creamier soup, add a splash of coconut cream instead of regular coconut milk.

Make a Healthier Version

  • Lower sodium: Use low-sodium vegetable broth and adjust the soy sauce and miso paste to reduce the sodium content.
  • Add more greens: Add spinach or kale to boost the nutritional value and make the soup even heartier.

Closing

And there you have it! Coconut Miso Chickpea Soup is the perfect bowl of comfort and nourishment. With its rich, creamy texture and bold flavors, this soup is perfect for a cozy night in or a wholesome lunch. It’s easy to make, customizable, and will keep you feeling satisfied. Don’t forget to let us know how your soup turns out, and be sure to check out more of our delicious soup recipes for even more comforting inspiration!

Frequently Asked Questions

  1. Can I make this soup ahead of time?
    Yes! This soup stores well in the fridge for up to 3 days. It also freezes well for up to 1 month, but the texture may change slightly when reheated.
  2. Can I use a different type of miso?
    Yes, you can use red or brown miso paste, but white miso paste creates a milder flavor. Adjust the quantity to taste, as some miso pastes are saltier than others.
  3. Can I make this soup spicier?
    Yes! Add a pinch of chili flakes, a dash of sriracha, or some fresh chopped chilies to spice things up.
  4. Can I use canned coconut milk?
    Yes, canned coconut milk works perfectly in this recipe. Use full-fat coconut milk for a creamier texture, or light coconut milk for a lower-fat version.
  5. Can I use a different type of bean?
    Yes! You can swap chickpeas for white beans, black beans, or lentils, depending on your preference.
  6. How do I make this soup thicker?
    If you want a thicker soup, you can blend part of the soup, or add a tablespoon of cornstarch mixed with water and stir it into the soup to thicken.
  7. How do I make the soup creamier?
    You can add a bit of coconut cream for a richer, creamier texture.
  8. Can I add vegetables to the soup?
    Yes! Feel free to add spinach, kale, carrots, zucchini, or mushrooms to the soup for added flavor and texture.
  9. Can I make this soup gluten-free?
    Yes! Use tamari (gluten-free soy sauce) and ensure the miso paste is gluten-free.
  10. How can I serve this soup?
    Serve this soup with a side of rice, crusty bread, or even over noodles for a heartier meal.
Coconut Miso Chickpea Soup
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Coconut Miso Chickpea Soup

5 from 1 vote
Recipe by Alexandra
Servings

4

servings
Prep time

30

 

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 tablespoons 2 olive oil

  • 1 small 1 onion, chopped

  • 2 cloves 2 garlic, minced

  • 1 1 -inch piece of ginger, peeled and minced

  • 1 medium 1 carrot, peeled and diced

  • 1 can 1 (15 oz) chickpeas, drained and rinsed

  • 1 can 1 (14 oz) coconut milk (full-fat or light)

  • 4 cups 4 vegetable broth (or water for a lighter version)

  • 2 tablespoons 2 white miso paste (or more to taste)

  • 1 tablespoon 1 soy sauce or tamari (for a gluten-free option)

  • 1 teaspoon 1 ground turmeric

  • 1/2 teaspoon 1/2 ground cumin

  • 1/4 teaspoon 1/4 ground black pepper

  • Salt, to taste

  • Fresh cilantro or green onions, for garnish (optional)

Directions

  • Sauté the aromatics:
  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened. Add the garlic and ginger, and sauté for another 1-2 minutes until fragrant.
  • Add the vegetables and chickpeas:
  • Stir in the diced carrot and cook for 3-4 minutes. Then add the chickpeas, vegetable broth, and coconut milk. Bring the soup to a gentle simmer.
  • Season the soup:
  • Stir in the miso paste, soy sauce, turmeric, cumin, and black pepper. Taste the soup and adjust the seasoning, adding salt if needed. Allow the soup to simmer for about 10 minutes, or until the vegetables are tender.
  • Blend (optional):
  • If you prefer a smoother soup, use an immersion blender to blend part of the soup to your desired texture, or transfer a portion to a blender and blend until smooth. Alternatively, you can leave the soup chunky if you prefer more texture.
  • Finish and serve:
  • Once the soup is ready, ladle it into bowls and garnish with fresh cilantro or chopped green onions, if desired. Serve with a side of crusty bread or over steamed rice for a complete meal.
  • Enjoy:
  • Your Coconut Miso Chickpea Soup is ready to be enjoyed! This creamy, savory, and filling soup is perfect for a cozy meal or a nourishing lunch.

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