Chase away the sniffles, or simply the winter blues, with this nourishing, spicy, and brightly flavoured chickpea noodle soup.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:6 servings 1x
2 tbsp coconut oil or extra virgin olive oil
3 medium yellow onions, diced
5 medium garlic cloves, minced
3 tbsp minced ginger root
fine sea salt and freshly ground black pepper, to taste
2 tsp ground turmeric
1/4 tsp cayenne
3 medium carrots, diced
3 ribs of celery, diced
8 cups vegetable broth
4 servings of noodles (I used linguine, but you can substitute 1 1/2 cups dry chunky pasta like penne or rotini)
2 tbsp chickpea miso or mellow white miso
2–3 cups cooked chickpeas (depending on how hearty you like your soup)
2 cups filtered water
1 large bunch green kale, chopped into ribbons
3 tbsp freshly squeezed lemon juice
Warm the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger. Cook for 4 minutes, stirring occasionally. Stir in the salt, pepper, turmeric, and cayenne, followed by the carrots and celery. Cook for 2 more minutes, then add the vegetable broth.
Turn up heat and bring the soup to a boil. Add the noodles and cook for 10 minutes. Turn heat down to medium-low.
Using a ladle, scoop out about 1/2 cup of the broth and place it in a small bowl. Add the miso and whisk together. Add the chickpeas to the soup, followed by the broth/miso mixture.
If the soup seems too thick, you can add additional water at this point (I added 2 cups).
Finally, add the chopped kale to the soup and cook just until bright green.
Finally, add the lemon juice right before serving.