Chickpea and Leek Miso Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
A slight variation from a recipe from the South River Miso company. This is a great way to use up leftover brown rice, and makes a hearty soup. Can be made without rice for a lighter meal. Ingredients:
2 medium leeks |
1 cup chickpeas, cooked |
2 cups brown rice, cooked |
4 cups water or 4 cups vegetable broth |
1 tablespoon olive oil or 1 tablespoon sesame oil |
1 tablespoon chickpea miso |
Directions:
1. Slice leeks. Heat oil in soup pot, and saute leeks on low until soft. Add chickpeas, rice, and water, and simmer until leeks are softened, approx 5 minutes. Remove from heat, and add miso paste, stirring until well mixed. Serve warm.
|
|