Sup Miso Buncis Kabocha 1 Panci
A comforting, brothy, 1-pot soup with kabocha squash, chickpeas, kale, and miso. SO savory and ready in just 30 minutes with 8 simple, nourishing, plant-based ingredients.
Ingredients
4 servings
Instructions
- Heat a large pot over medium heat. Once hot, add olive oil and onion and sauté for 3-4 minutes, stirring occasionally, until beginning to soften. Add garlic and sauté until fragrant — about 30-60 seconds.
- Add kabocha squash, chickpeas, vegetable broth, and water and bring to a boil over medium-high heat. Once boiling, reduce to a simmer, and cook for 5-7 minutes, until the kabocha squash is just barely tender when pierced with a fork. Then add the kale and continue cooking for 5 minutes to soften. Remove from the heat.
- In a small bowl, combine the miso paste with 2-3 tablespoons of warm water and stir/whisk until dissolved. Add the miso mixture to the soup and stir to combine. Taste and adjust as needed, adding more miso paste for richness/saltiness.
- The texture of the squash is best when freshly cooked, but leftover soup will keep stored in the refrigerator for 3-4 days or in the freezer for 1 month or longer.
Nutrition per serving
210kcal
💰 Cost Estimate
Total Ingredients
$1117.00
$1117.00
Per Serving
$279.00/serving
$279.00/serving
🏠 Savings
~$2234.00 vs buying!
~$2234.00 vs buying!
📋 Price Breakdown (60% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| -2 Tbsp olive oil | 1 | $140.00 |
| diced white or yellow onion | 1 cup | $117.00 |
| cloves garlic | 4 large | $790.00 |
| heaping cups kabocha squash | 4 | - |
| 1 | - | |
| vegetable broth | 2 cups | $63.00 |
| water | 2 cups | - |
| chopped kale | 2 cups | - |
| chickpea miso paste | 2 tbsp | $7.00 |
| Sesame seeds | - | - |
*Estimated market prices, may vary by region
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