This recipe gives off major chicken-soup vibes but is entirely vegetarian—and you don’t have to simmer vegetables or cheese rinds for hours to get there.
2 medium or 3 small celery stalks, thinly sliced on a diagonalPlace nutritional yeast in a small bowl or measuring cup and pour in ⅔ cup hot water; stir to combine. Set aside.
Add miso to pot and finely grate in 3 garlic cloves. Cook, stirring and smashing down on miso constantly, until miso starts to darken and stick to the bottom of pot , about 2 minutes. Add chickpeas and stir to coat. Carefully pour in golden liquid that’s floating atop the reserved soaking nutritional yeast, leaving as much of the sediment behind as you can ; discard. Add 4 cups water. Increase heat to high and bring to a boil.
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