Breakfast Vegetable-Miso Soup with Chickpeas

From Martha Stewart Living

Detox Cred: Find a few minutes in the morning to sit down and slowly enjoy a comforting soup. It will help set a mindful tone for the day and also get your digestion moving. Miso contains beneficial bacteria and zybiocolin, which help eliminate free radicals from the body.

• SERVINGS: 4
 
• YIELD: MAKES 4 1/2 CUPS

INGREDIENTS

• 2 tablespoon olive oil
• 1/2 yellow onion, chopped
• 2 garlic cloves, minced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 1 cup chopped broccoli
• 1 cup cooked chickpeas
• 2 tablespoons white miso
• Coarse salt

DIRECTIONS

1. Heat olive oil in a pot over medium heat. Cook onion, garlic, celery, and carrots until tender, 6 to 8 minutes.
2. Stir in broccoli and chickpeas; cook about 2 minutes.
3. Add 4 cups water. Bring to a boil; reduce heat and simmer until vegetables are tender, about 10 minutes. Remove from heat. Dissolve miso in 2 tablespoons cool water and stir into soup. Season with salt.