Hi friends!
Harsh winter weather has been calling for chickpea noodle soup most weeks. It’s just really easy to whip up quickly and Willow really loves it. I usually serve it with some chunks of bread on top. I think I’ve made a large batch of it for each week for about a month now. It’s that good!
Kids or no kids, everyone can appreciate the comfort of a simmering soup at this time of year.
Recipe
You will need:
- 1 cup baby carrots, sliced
- 4 stalks celery, sliced
- 1 small vidalia onion, sliced
- 2 tbsp olive oil
- 1 can chickpeas, drained
- 6-7 cups water
- 2 tbsp Better Than Bouillon vegetable paste
- Dash of: onion powder and garlic powder
- To taste: salt and pepper
- Brown rice spaghetti, cooked according to package (or whatever your choice noodle!)
To make:
- In a large pot, add sliced veggies and olive oil. Over medium heat, allow to cook a bit and toss together (about 5 minutes).
- Add chickpeas, water, and vegetable paste (or you could use veggie stock if you have it and prefer).
- Season with onion powder, garlic powder, salt, and pepper.
- Bring soup to a boil before turning down to a simmer. Allow to simmer for 30 minutes.
- In the meantime, prepare your noodles according to package. I use brown rice spaghetti and snap them into thirds for a smaller noodle.
- When ready to serve, pour soup into bowl and add a handful of noodles. Enjoy!
A short and sweet recipe post today, but I hope that you enjoy it. Stay warm, friends! xx bianca
