CHICKPEA NOODLE SOUP

I always used to think there was a long grueling process involved in making homemade soup. I have since learned that this is certainly not the case. The recipe I’m going to share with you is similar to chicken noodle soup minus the chicken. It’s warm and comforting on a cold day, it’s also vegan, gluten free and pretty darn healthy. It’s definitely one of my favourites and it’s super easy and quick to make. 

INGREDIENTS:

8 cups of water

Delicious Chickpea Noodle Soup! Mmmm!

2 vegetable bouillon cubes

½ teaspoon garlic powder

1 tablespoon olive oil

2 carrots thinly sliced (a mandolin works well for this)

1 cup of frozen kale

2 -398 ml cans of chickpeas rinsed and drained

1/4 package of fettuccine or spaghetti rice noodles broken so they’re about 3 or 4 inches long.

1 teaspoon sea salt

WHAT TO DO:

#1 Fill a large pot with 8 cups of water and bring to a boil

#2  Add vegetable bouillon cubes, garlic powder, olive oil and carrots. Boil for 5 minutes.

#3 Add chickpeas, salt and noodles. Let simmer on medium heat. A minute or two before noodles are cooked through, add the frozen kale.

#4 Continue to simmer on medium heat until noodles are cooked and kale is warm.

#5 Enjoy!

NOTES:

#1 Spinach can be used instead of kale.

#2 I used kitchen shears to cut the fettuccine noodles. That way I could make them all pretty much the same length.

#3 Regular or whole wheat noodles can also be used, however, rice noodles make this soup gluten free!

#4 You might want to check the vegetable bouillon cubes you use to make sure they are in fact vegan and gluten free. I used GoBIO organic brand.