Canada / Canada's food guide
Simple breakfast soup
This scrumptious breakfast soup is perfect for batch cooking. Pack up this soup into 3 glass jars or airtight containers so you’ve got breakfast or lunch sorted for many days. Each morning you’ll just warm up a portion of this vegetable goodness.
Ingredients
- olive oil30 mL (2 tbsp)
- yellow onion, finely chopped½
- garlic, minced2 cloves
- celery, small diced2 stalks
- carrots, peeled and small diced2
- broccoli, including stems, trimmed and finely chopped (about 750 mL/3 cups)½ bunch
- no salt added chickpeas, drained and rinsed1 can (540 mL/19 oz)
- water1 L (4 cups)
- white miso15 mL (1 tbsp)
- cold water30 mL (2 tbsp)
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
In a pot, heat oil over medium heat. Add onion, garlic, celery and carrot and cook for 6 to 8 minutes or until carrots are tender. Add broccoli and chickpeas and cook for 2 more minutes.
Add water and bring to a boil. Reduce heat and simmer for 10 minutes or until vegetables are tender. Remove from heat.
In a small bowl, whisk together miso and cold water, then stir into soup.
Let cool slightly before serving. Season with salt and pepper to taste.
