Garden-Fresh Zucchini and Chickpea Miso Soup

This garden-fresh soup is a light and flavorful way to enjoy the bounty of summer produce. Zucchini and chickpeas are simmered in a savory miso broth, and finished with fresh green onions and cilantro. It's a simple but satisfying dish that's perfect for a quick and easy weeknight meal.

Miso soup is a staple of Japanese cuisine, and for good reason. It's a simple but flavorful dish that can be made with a variety of ingredients. This recipe for zucchini and chickpea miso soup is a great way to use up garden-fresh produce, and it's also a good source of protein and fiber. The miso paste adds a savory umami flavor to the soup, and the zucchini and chickpeas add a bit of sweetness and texture. This soup is a great way to warm up on a cold day, or to enjoy as a light and refreshing meal.

Prep time: 5 | Cook time: 10 | Serves: 2

Ingredients

• 1 tablespoon olive oil
• 1 medium zucchini, sliced
• 1 (14 ounce) can chickpeas, rinsed and drained
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 4 cups vegetable broth
• 2 tablespoons white miso paste
• 1/2 teaspoon tamari
• 2 green onions, sliced
• Fresh cilantro leaves, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add zucchini, chickpeas, garlic, and ginger to the pot and cook, stirring occasionally, until zucchini is softened, about 5 minutes.
3. Add vegetable broth, miso paste, and tamari to the pot and bring to a boil.
4. Reduce heat to low and simmer for 10 minutes, or until soup has thickened slightly.
5. Stir in green onions and cilantro leaves.

Why It Works

• The combination of zucchini and chickpeas provides a good balance of sweetness and texture.
• The miso paste adds a savory umami flavor to the soup.
• The green onions and cilantro add a fresh, bright flavor to the soup.
• The soup is easy to make and can be tailored to your own taste preferences.