Ah January. For me, this means cold weather and warm soup.
My mother in law always said that if you eat a bowl of soup a day, you won't get sick, and I agree.
This soup has amazing immune boosting ingredients such as ginger and garlic which are amazing natural flu busters.
Here is one of my favorite recipes that keeps everyone in the family happy and healthy.
Chickpea "Noodle" Soup Recipe (adapted from a Vega recipe)
Ingredients Use organic wherever possible
- 2 tsp. oil (coconut, grapeseed or olive oil)
- 1 onion, diced
- 2 carrots, diced
- 4 stalks celery, diced
- 6 cloves of garlic, minced
- ½-1 jalapeno, minced
- 1 inch ginger, minced
- 1 stalk of rosemary, chopped
- 3 cups filtered water
- 3 cups organic vegetable broth
- 1 oz arame noodles, (wakame noodles work too but you need to cut into 1 cm slices)
- 2 sprigs fresh thyme, chopped
- 1 sprigs fresh sage, chopped
- 2 sprigs fresh parsley, chopped
- Salt and Pepper, to taste
- 1 (398ml) can Chickpeas, drained and rinsed
- 1 bunch kale, chopped
- ½ spaghetti squash, seeds removed
Instructions
- Brush the spaghetti squash with 1 tsp. of oil and place on baking sheet skin side up.
- Bake at 350 until you can easily pierce it with a fork. (approx 30-40 minutes)
- Using a fork pull out of the “noodles” from squash. Set aside in a bowl. Discard skin.
- Heat remaining oil in a large soup pot. Sauté onions, celery and carrots until the onions are transparent.
- Add garlic, ginger, rosemary and jalapeno. Sauté for 2 minutes.
- Add vegetable broth and arame.
- Bring to a boil. Simmer for 20-30 minutes.
- Add thyme, sage, parsley and drained, rinsed chickpeas. Cook 5 minutes.
- Season with salt and pepper.
- Add kale and spaghetti squash; cook until kale is slightly wilted (less than 5 minutes).
- Adjust seasoning and serve.
Boost your immune system with Soup!
