Winter Vegetable Soup with Miso - Ellie Krieger

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion (12 ounces, chopped)
• 3 medium carrots, cut into 1/4-inch-thicks coins
• 1 large celery root (1 pound), trimmed, peeled and cut into 1/2-inch dice
• 2 cloves garlic, minced or finely grated
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon, freshly ground black pepper
• 4 cups roughly chopped green cabbage (1/2 of a small head)
• One (15-ounce) can no-salt-added chickpeas, drained
• 6 cups low-sodium vegetable or chicken broth
• 2 1/2 tablespoons white miso paste (shiro miso)
• Fresh flat-lead parsley leaves, no garnish