Chase away the sniffles, or simply the winter blues, with this nourishing, spicy, and brightly flavoured chickpea noodle soup.
- 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.
Keywords: vegan chickpea noodle soup recipe, chickpea noodle soup, healing turmeric ginger soup, immune boosting soup recipe