Very good to all! Today I bring you a vegetarian recipe resulting from improvisation. After so many days traveling (if you want to see our trip through Stockholm, you can see it at Instagram TV) what I most wanted was a homemade and spoon recipe. So to eat, I have prepared a Miso and Paprika Soup with Chickpeas, spinach and potato. 

The recipe that I propose today is a very easy vegetarian soup, which is prepared by itself and is quite cheap. The base is vegetables sautéed with olive oil. I chose a base of garlic, onion, aubergine, potato and finally spinach. All the ingredients, except the fresh spinach, are first sautéed with Extra Virgin Olive Oil from the Olive Origin online store.

Ingredients

200 gr of cooked chickpeas
1 small aubergine
1 onion
1 garlic
1 potato
3 handfuls of fresh spinach
Vegetable stock or Water + vegetable stock cube (make sure it is made from vegetables and not the typical ones that are just salt)
3/4 tablespoon of Sweet Paprika
Hot Paprika
Cumin
Olive oil
Soy sauce
Red miso paste

Step by step

  1. Cut the garlic and onion into slices and put them in a pot with olive oil on the base.
  2. Heat the pot and sauté for 5 minutes. Next, add the aubergine cut into cubes.
  3. Keep over medium heat, sautéing and stirring gently. Meanwhile, peel and cut the potato into cubes.
  4. Add it to the pot, with another splash of olive oil if necessary to prevent it from sticking to the pot.
  5. Saute until the onion and eggplant look tender and golden.
    We sauté the vegetables in our vegetarian miso soup

    We sauté the vegetables in our vegetarian miso soup

  6. At this point, add 3/4 of a tablespoon of sweet paprika, two touches of hot paprika and two other touches of cumin to the vegetables.
  7. Stir and sauté for 2 minutes.
  8. Add broth or water until the vegetables are covered (see the 4th photo below).
    We add the spices and the broth.

    We add the spices and the broth.

  9. If you used water in the previous step, now is the time to add the bouillon cube.
  10. Next, add the cooked chickpeas, a splash of soy sauce and 3 handfuls of fresh spinach.
  11. Mix well and simmer gently until potato is tender (you’ll know when you can easily pierce the potato with a toothpick or fork).
    Add the soy sauce, chickpeas and fresh spinach.

    Add the soy sauce, chickpeas and spinach fresh.

  12. When all the vegetables are tender, turn off the heat and serve in a bowl.
  13. Take 1/2 small teaspoon of red miso and We dissolve it in each of the bowls.
  14. And ready to serve!
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