Vegan Coconut Miso Chickpea Soup: Cozy Comfort in a Bowl
When the weather turns cold and you crave something nourishing yet full of flavor, this Vegan Coconut Miso Chickpea Soup hits the spot. Creamy, protein-packed, and spiced just right — it’s the kind of meal that warms you from the inside out.
With a silky coconut broth, nutty miso, and tender chickpeas, this soup is both wholesome and deeply satisfying. Pair it with crusty bread or a bowl of rice, and you’ve got yourself the perfect cozy meal.
🌿 Why You’ll Love It
This soup is:
- 100% vegan and gluten-free
- Made with simple pantry ingredients
- Rich and creamy without dairy
- High in protein and fiber
- Ready in under 30 minutes
It’s comfort food with a nourishing twist — earthy, savory, and just a touch exotic.
🥣 Ingredients
- 1 tbsp olive oil or coconut oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1–2 tsp curry powder or turmeric
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1½ tbsp white or yellow miso paste
- 1 tbsp soy sauce or tamari
- Juice of ½ lemon or lime
- A handful of fresh cilantro or parsley
- Salt and pepper, to taste
👩🍳 Instructions
1. Sauté Aromatics
Heat oil in a pot over medium heat. Add onion, garlic, and ginger. Cook for 3–4 minutes until fragrant and translucent.
2. Add Spices & Chickpeas
Stir in curry powder (or turmeric) and cook for another minute. Add the chickpeas and toss to coat with the spices.
3. Pour in Broth & Coconut Milk
Add vegetable broth and coconut milk. Bring to a gentle simmer and let it cook for 10–12 minutes so the flavors meld.
4. Add Miso & Season
Turn off the heat. In a small bowl, mix miso paste with a few spoonfuls of hot broth until smooth, then stir it back into the soup. Add soy sauce, lemon juice, salt, and pepper to taste.
5. Garnish & Serve
Top with chopped herbs, freshly cracked black pepper, and a drizzle of coconut milk. Serve with crusty bread, naan, or rice.
🌱 Tips & Variations
- Extra veggies: Add spinach, kale, or diced carrots for more color and nutrients.
- Creamier texture: Blend half the soup and mix it back in.
- Spicy kick: Add chili flakes or a dash of sriracha.
- No coconut milk? Use cashew cream or oat milk for a different twist.
🍛 Serving Suggestions
This soup pairs beautifully with:
- Toasted sourdough or flatbread
- Steamed jasmine rice
- A side of roasted vegetables
It also keeps well in the fridge for up to 4 days — the flavor gets even deeper overnight!
