In many parts of the world, people enjoy a warm, savoury breakfast. Soup is the perfect way to start your day, and this one is super easy, affordable, and delicious. I like to pack my soup up into 5 mason jars, one for each morning of the week. It’s a perfect gift from your present self to your future self!
Ingredients
2 tbsp olive oil
½ medium yellow onion, finely chopped
2 garlic cloves, minced
2 stalks celery, small diced
2 carrots, peeled and small diced
1 cup broccoli, finely chopped
1 cup chick peas, cooked and rinsed
4 cups water
2 tbsp white miso
2 tbsp cool water
salt to taste
Method
- Get all that chopping done! Spend the time to chop the veggies finely so they fit nicely in a soup spoon. Use the broccoli stems too!
- Heat olive oil in a pot over medium heat. Add onion, garlic, celery and carrot, stir well and cook for 6-8 minutes, or until carrots are tender. Add broccoli and chickpeas and cook for 2 minutes.
- Add water and bring to a boil. Reduce heat and simmer until vegetables are tender, about 10 minutes. Remove from heat.
- Dissolve miso in cool water, then stir into soup. Season with salt, then pack up into jars. Allow soup to cool completely before putting lids on.
