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This week I faced my very first colonoscopy. I’d be lying if I didn’t admit my fear (completely unfounded btw). I wanted to make a big batch of healing and comforting soup for my family this week that simmered all day developing the flavor. Rich, flavorful and so filling with tons of vegetables and chickpeas. Think of a departure from the traditional chicken noodle soup but a vegan version and healing for the body. Turmeric is a great anti inflammatory ingredient. Fiber, great for the gut and keeping your colon happy. Tons of garlic to help support immunity during this cold and flu season. Plus garlic is know to support heart health, stabilizing blood sugar, helping support brain health. So much good in one bowl. Plus a great option for a meal prep. Soup always intensifies in flavor the first few days. Easy to put together in a pinch for lunch or dinner.

I used a small pasta I had in my pantry but feel free to use rice, a gf pasta, protein pasta or a broad noodle. As noted in the recipe, I always cook my pasta separately. I toss with some olive oil and store in a separate container adding to each bowl as needed. I have distain for mushy pasta.

Lemony chickpea noodle soup

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Prep Time 10

Cook Time 1

Cuisine American

Servings 8

Equipment

1 Dutch oven

Ingredients

2 tbl avocado or olive oil divided
1 small yellow onion diced
3 carrots trimmed, diced
1 rind one lemon and juice
6-10 cloves garlic minced
3 tbl veggie paste (stock concentrate)
6 cups water
1 tbl salt
2 tsp smoked paprika
2 tsp turmeric powder
Freshly ground black pepper
1 tbl Rosemary leaves (dried)
1 Bay leaf
1 tbl dried parsley
1 tbl dried basil
3 cups fresh or frozen spinach leaves
2 cans chickpeas drained and rinsed well. Allow to drain completely.

Instructions

Heat your chosen oil in a Dutch oven over a medium flame.
Once hot, add your onion and carrots and allow to cook for about 8 minutes, stirring often.
Add the lemon rind.
Add the garlic and stir often allowing to cook for 4-6 minutes. Keep a watchful eye not allowing to burn.
Add the veggie paste and stir to combine.
Then add your water and lemon juice. If you chose to use veggie stock omit the paste and water step. Simply just add your stock instead.
Add your seasonings.
Then add your chickpeas. Stir and bring to a boil.
Once boiling, I turn down to the lowest heat setting and cover. Allow to simmer for at least 1 hour or all afternoon if you wish.
Randomly check on the liquid level if simmering all afternoon. If you need to, add more stock or water. Stir.
Prior to serving, add the spinach and allow to wilt.
Remove the bay leaf prior to serving.
Prepare your noodles and drain. I place the noodles in a container and add a drizzle of oil and toss again. This will prevent the noodles from sticking. I store the noodles separately and add to a bowl when serving (topping with the soup). The hot soup will quickly heat the noodles.