Breakfast Soup

Serves 4-6 | On a cold winter morning, a hearty soup is the perfect thing to fill your belly and warm you up!

white ceramic bowl

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!


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


  1. 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!
  2. 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. 
  3. Add water and bring to a boil. Reduce heat and simmer until vegetables are tender, about 10 minutes.  Remove from heat.
  4. 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. 
vegetable soup preparation
Joshna is a chef, author & activist who cares a lot about people's relationship with food. She works to rebuild food systems in public institutions putting hospitality and sustainability as a top priority.

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