Vegan Coconut Miso Chickpea Soup: A Creamy, Flavorful Delight

Serving: This soup is perfect served with a side of crusty bread, over steamed rice, or enjoyed on its own as a hearty, warming meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to a month; just let it cool completely before transferring it to a freezer-safe container.
Variants:
Add Tofu: For extra protein, add cubed tofu to the soup along with the chickpeas.
Spicy Version: For a spicy kick, add a sliced chili pepper, or a dash of sriracha, or chili flakes to the soup.
Additional Vegetables: Feel free to add vegetables like carrots, zucchini, or mushrooms for more flavor and nutrition.
Low-fat Version: To reduce the fat content, you can use light coconut milk or a combination of coconut milk and vegetable broth.
FAQ:
Q: Can I use other beans instead of chickpeas?
A: Yes, you can use other beans such as white beans or kidney beans if you prefer, though chickpeas give this soup a great texture.

Q: Can I make this soup spicier?
A: Absolutely! You can add fresh chili, chili flakes, or a bit of hot sauce to increase the heat to your liking.

Q: How do I adjust the flavor if it’s too salty?
A: If the soup turns out too salty, you can balance it with a bit of sweetness from maple syrup, coconut sugar, or extra lime juice. Adding more coconut milk or vegetable broth can also dilute the saltiness.

Q: Can I make this soup in advance?
A: Yes, this soup stores well and even tastes better the next day as the flavors meld together. Just be sure to store it in the fridge in an airtight container.

This Vegan Coconut Miso Chickpea Soup is a hearty, nourishing, and flavorful dish that’s easy to make and even easier to enjoy. Whether you’re looking for a cozy dinner or a healthy lunch option, this soup is sure to hit the spot!