BEET AND CARROT SOUP WITH MISO AND CHICKPEAS
11/21/18 — Heydon Hatcher
Recipe and Photo by Mackenzie Smith
Let it be known that soup made of root vegetables is made even better with a few tablespoons of miso and a can of chickpeas (or other mild tasting legume) blended in at the end. Miso adds a mellow sweet/salty/umami flavor that balance earthy roots, and beans add the protein I know I will need come lunch time.
The silky texture of a pureed soup is lovely as-is, but I always find myself wanting to add something crunchy and something sour to make it a full midday meal. Here, I added savory granola, a bit of dill and sliced pickled okra to jazz things up, but the last of a bag of chips, crackers or toasted nuts and seeds and any pickle and herb will do. Bonus points for a soft boiled egg or a dollop of yogurt!
Top with something sour and something crunchy and a sprinkle of fresh herbs.
Let it be known that soup made of root vegetables is made even better with a few tablespoons of miso and a can of chickpeas (or other mild tasting legume) blended in at the end. Miso adds a mellow sweet/salty/umami flavor that balance earthy roots, and beans add the protein I know I will need come lunch time.
The silky texture of a pureed soup is lovely as-is, but I always find myself wanting to add something crunchy and something sour to make it a full midday meal. Here, I added savory granola, a bit of dill and sliced pickled okra to jazz things up, but the last of a bag of chips, crackers or toasted nuts and seeds and any pickle and herb will do. Bonus points for a soft boiled egg or a dollop of yogurt!
- 1 bunch carrots, cut into small pieces
- 4-5 beets, peeled and cut into small pieces, roughly the same size as the carrots
- 1 clove of garlic
- 1 2-inch thumb of ginger, peeled and roughly chopped
- 1 onion, roughly chopped
- 1 teaspoon salt
- 1 quart of broth
- 1 large can of chickpeas
- 2 tablespoons miso
Top with something sour and something crunchy and a sprinkle of fresh herbs.