I was recently hit with a cold. Nothing major, enough to be annoying and make me whine a bunch. Terry gave me the cold. I was around a bunch to make him homemade delicious soup while he was sick. But he was at work for most of my sickness, so I settled on making my own soup.
I’ve actually already made a very similar soup to this on my blog already, but I tweaked it and took better pictures.
Is that a shooting star on my spoon? Why yes, yes it is! I tracked down fun, kiddie shaped gluten-free rice noodles (Tinkyada brand) on sale so I got some. I hadn’t found the meal to use them in until this soup. It reminded me of when I was a kid and my dad would buy fun noodle shapes when he made me soup when I was sick. It made me feel better 😉
Chickpea Noodle Soup (makes 4 servings)
2 medium carrots, peeled & thinly sliced
1 clove of garlic, minced
2 stalks of celery, ends trimmed & thinly sliced
1 can of chickpeas
3/4 cup of noodles
4 cups of water
1 vegetable bouillon cube (or 4 cups of veggie broth instead of the cube & water)
a mix of spices (I used 1 tsp each of dried oregano, dill, turmeric, parsley with a pinch of paprika)
sea salt & pepper to taste
Take out a soup pot and heat it on medium heat. Add a splash of olive oil and the carrot and garlic. Sautée for 5 minutes and then add the celery and sautée for a few more minutes. Add the water and vegetable bouillon cubes and bring to a boil. Once the water is boiling, add the noodles, turn the heat down to bring the soup to a simmer and cook until the noodles are tender (add the chickpeas about 5 minutes before the noodles are done).
And I would like to wish Sarina of Earthgiven Kitchen a very Happy Birthday! She is an awesome fellow vegan bloginista, mom and in-real-life bestie. I hope you have an amazing day filled with delicious vegan treats =)