Winter Vegetable Soup With Miso

• total time: 35 minutes

Ingredients

3 tablespoons olive oil

1 large yellow onion (12 ounces), chopped

3 medium carrots, cut into 1/4-inch-thick coins

1 large celery root (1 pound), trimmed, peeled and cut into 1/2-inch dice

2 cloves garlic, minced or finely grated

1 tablespoon chopped fresh thyme (or 1 teaspoon dried)

½ teaspoons fine salt, plus more to taste

¼ teaspoons freshly ground black pepper

4 cups roughly chopped green cabbage (0.5 of a small head)

1 (15-ounce) can no-salt-added chickpeas, drained

6 cups low-sodium vegetable or chicken broth

2 ½ tablespoons white miso paste (shiro miso)

Fresh flat-leaf parsley leaves, for garnish

Directions

In a large pot over medium heat, heat the oil until shimmering. Add the onion, carrots and celery root and cook, stirring occasionally, until the vegetables start to soften, about 6 minutes. Add the garlic, thyme, salt and pepper and cook, stirring, until aromatic, about 30 seconds.

Stir in the cabbage and chickpeas, followed by the broth, and bring to a boil. Reduce the heat to medium-low, partially cover and simmer until the vegetables are tender, about 10 minutes, then remove from the heat. Ladle about 1/2 cup of broth into a small bowl, add the miso, and whisk or stir to dissolve completely. Add the miso mixture to the soup and stir to combine. Taste, and season with additional salt, if desired.

Ladle the soup into bowls, garnish with the parsley and serve hot.

Nutrition

• Serving Size: Per serving (about 1 2/3
• Calories: 226
• Total Fat: 9 g
• Saturated Fat: 1 g
• Sodium: 729 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 8 g
• Total Sugars: 12 g
• Protein: 7 g