Green miso soup and chickpeas croutons ?! Really? For cooler days, this green miso soup and its chickpeas croutons will warm your heart (even if I love this soup chilled too!!). It has a smooth richness and deep flavors. Yum !
It’s definitely a wonderfully nourishing lunch.
How did I reach this beautiful bright green? The 3 main ingredients are SPINACH, BABY KALE and BROCCOLI and because I steam them for only few minutes, the vegetables keep their bright color and their vitamins !
Here, the secret ingredient is also the sweet white miso, adding a succulent light salty sweet taste ! To maximize the benefits of the miso, I do not boil this delicious soup.
It is an easy recipe : steam, sautee shallots and garlic, blend. Done !
The cherry on the cake : croutons
To make it perfect, I love to add some crispy chickpeas croutons (coated with spices and miso) to add crunch and textural contrast to this dish ! This healthy croutons recipe is simple and it worths the small effort to make it.
I even use them to snack (too good) and to top my salads!
You can prep the soup and croutons in advance to have a quick and healthy meal at your fingertips, for week days.
Top Tip
Miso (meaning “fermented beans”) is a protein rich paste, with alive enzymes that stimulate digestion and energize the body. Miso is also rich in minerals and vitamins.
It comes in numerous varieties, taste and colors.
White miso is generally lower in soya content, with less salt and more rice koji. I love to use the Clearspring white miso, unpasteurized and so creamy. It’s tasty and supposed to add the fifth taste to the dishes!
More soups inspiration
Check out my soups category for great inspo to make your soup magically tasty and healthy.
Healthy green miso and chickpeas croutons and…
Slightly salty sweet, deep in flavors, comforting and definitely crispy thanks to the croutons !
If you make it
If you make the green miso and chickpeas croutons, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
GREEN MISO SOUP AND CHICKPEAS CROUTONS
INGREDIENTS
CHICKPEAS CROUTONS
- 1 can chickpeas (in water)
- 1 tbsp sweet white miso
- 1 1/2 tbsp coconut oil (melted)
- 1 tsp paprika
- 1/4 tsp cayenne pepper
SOUP
- 2 cups baby spinach leaves
- 2 cups baby leaf kale, stems removed
- 2 cups broccoli, cut into florets
- 1 tbsp coconut oil
- 2 shallots, chopped
- 2 garlic cloves, grated
- 1 tsp fresh minced ginger
- 2 1/2 tbsp sweet white miso
- 4 cups hot water (not boiling)
- 1/4 cup coconut milk (full fat can)
- 1/4 tsp spirulina (optional)
- 1 pinch of salt and pepper
- Extra coconut milk (full fat can) for serving
INSTRUCTIONS
CHICKPEAS CROUTONS
- Preheat oven to 200 C (fan).
- Rinse and drain well the chickpeas. Dry them with a kitchen towel (to help them crisp more).
- In a bowl, first mix well the spices together (coconut oil, sweet white miso, paprika, and cayenne) until you reach a smooth texture. Add the chickpeas and stir well to combine.
- Spread the chickpeas evenly on a parchment-lined baking sheet. Reduce oven temperature to 180 °C and bake them for 20 minutes. Then check and stir the chickpeas, and cook on grill mode (fan) for an extra 10 to 15 minutes more (continue checking regularly during the last minutes being careful not to let them burn).
- Stir again and switch off the oven. Let the tray in the oven (off and door slightly open) for approx. 10 to 15 minutes more for an extra crisp.
SOUP
- Steam the greens for 7 minutes or until they are just starting to be tender and have a bright green.
- In a pan, heat the coconut oil over medium heat. Add the onion and garlic and saute for 3-4 minutes. Add the ginger and saute for 1 more minute.
- Add the greens, the onion/garlic/ginger and all of the remaining ingredients to your blender and blend until smooth. Season to taste and serve it warm or cold (optional : garnish with a swirl of coconut cream).
- Add the croutons to soup at the last minute !
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