Delight your taste buds with the exotic fusion of flavors in Coconut Miso Chickpea Soup, a culinary masterpiece that combines the richness of coconut, the umami depth of miso, and the wholesome goodness of chickpeas. This soup is a celebration of diverse influences, creating a comforting and nutritious dish that’s as satisfying as it is flavorful.

At the heart of this soup is the marriage of creamy coconut milk and savory miso broth, forming a velvety base that sets the stage for a symphony of flavors. Chickpeas add a hearty and protein-packed element, while a medley of vegetables introduces a vibrant touch. The result is a harmonious blend that captivates the palate with every spoonful.

What makes Coconut Miso Chickpea Soup truly unique is the balance it achieves between richness and freshness. The coconut imparts a luscious creaminess, while the miso contributes a savory depth that elevates the overall taste profile. This soup is not only a treat for the senses but also a wholesome option, rich in plant-based protein and nourishing ingredients.

Perfect for cozy evenings or as a refreshing lunch option, Coconut Miso Chickpea Soup invites you to embark on a culinary journey that embraces the best of Asian and tropical influences. Enjoy the warmth of coconut, the complexity of miso, and the heartiness of chickpeas in each comforting bowl – a delicious reminder that a nourishing meal can be a feast for both the body and the soul.

Coconut Miso Chickpea Soup


  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 2 tablespoons white miso paste
  • 1 tablespoon soy sauce (or tamari for a gluten-free option)
  • 1 tablespoon lime juice
  • 1 teaspoon curry powder
  • Salt and black pepper to taste
  • Fresh cilantro for garnish
  • Red pepper flakes for optional heat


  1. Sauté Vegetables:
    • In a large pot, heat coconut oil over medium heat. Add chopped onion, sliced carrots, diced celery, minced garlic, and grated ginger. Sauté until vegetables are softened.
  2. Add Chickpeas and Broth:
    • Stir in chickpeas, vegetable broth, coconut milk, white miso paste, soy sauce, lime juice, and curry powder.
  3. Simmer:
    • Bring the soup to a simmer and let it cook for about 15-20 minutes to allow flavors to meld.
  4. Season:
    • Season the soup with salt and black pepper to taste. Adjust the seasoning if needed.
  5. Garnish:
    • Ladle the Coconut Miso Chickpea Soup into bowls. Garnish with fresh cilantro and red pepper flakes for optional heat.

Nutritional Information (Approximate per serving, assuming 6 servings):

  • Calories: ~250 kcal
  • Protein: ~7g
  • Fat: ~15g
  • Carbohydrates: ~25g
  • Fiber: ~5g
  • Sugar: ~5g
  • Net Carbs: ~20g
  • Sodium: ~800mg

Please note that these nutritional values are general estimates and can vary based on specific ingredients and quantities used. Adjustments can be made to fit your dietary preferences and nutritional needs. Coconut miso chickpea soup is a flavorful and nourishing dish with a balance of protein, healthy fats, and carbohydrates.