Miso and Potato Soup with Crispy Chickpeas


  • 2 teaspoons olive oil
  • 1 teaspoon white miso paste
  • 1 cup canned chickpeas, rinsed and drained
  • 2 tablespoons butter
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons white miso paste
  • 2 large Idaho® Russet potatoes, peeled and diced
  • 3-4 cups chicken stock
  • 4 scallions, sliced


  1. Heat oven to 400ºF. In a medium bowl, whisk together the olive oil and 1 teaspoon miso paste. Add the chickpeas and mix to coat. Spread on a baking sheet in a single layer. Bake 30 minutes, stirring halfway through.
  2. In a large soup pot, melt the butter over low heat. Add the onions and cook until softened, about 5 minutes. Stir in the garlic; cook 1 minute. Stir in the miso paste.
  3. Add the potatoes to the pot and pour in enough stock to cover the potatoes. Increase heat to medium-high and bring to a simmer. Let simmer until the potatoes are just fork tender, 10-15 minutes.
  4. Transfer half of the soup to a blender; blend until smooth. Repeat with remaining soup.
  5. Serve topped with scallions and crispy chickpeas.
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Yield: 4 servings

Lauren Keating
Food Blogger
Healthy Delicious

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