Serves 3
1 can of chickpeas
2 cups vegetable broth
1 cup coconut milk
2 tbsp miso paste
1 onion, diced
2 cloves garlic, minced
1 tsp minced ginger
2 carrots, diced
2-3 stalks celery, diced
2 cups spinach, chopped
In large pot, heat some oil over medium heat. Add onion, garlic and ginger and cook for about 2 minutes. Add celery and carrots, cook for 5 minutes.
Add broth, coconut milk and chickpeas. Stir to combine. Bring to a boil and cook for 10 minutes.
In a small bowl, whisk miso with a bit of broth from the soup to make it a smooth mixture. Add to soup and cook for another 2 minutes.
Add spinach, cook for 2 minutes then serve.