Chickpea Noodle Soup
Vegan Soup
Ingredients
- 2 Tbl Olive Oil
- 1.5 Cups Carrots
- 1.5 Cups Celery
- 1 Yellow Onion, diced
- 5 Cloves Garlic, minced
- 1 Tsp Curry Powder
- 1/2 Tsp Ground Ginger
- 1/4 Tsp Ground Turmeric
- 32 Oz. Vegetable Broth
- 1 Can full fat coconut milk 13.5 ounce
- 8 Oz. Uncooked rotini pasta
- 1 Can garbanzo beans 15 ounces
- 2 Bay leaves
- 1 Tsp Apple Cider Vinegar
- Kosher Salt
- Fresh Cracked Pepper
- Fresh Chopped Parsley for Garnish
Instructions
- Heat oil in a large heavy bottom pot over medium high heat
- Add carrot, celery and onion along with a couple large pinches of salt and pepper
- Cook for 8 minutes, stirring frequently
- Add garlic, curry powder, ginger and turmeric. Cook for another minute, stirring frequently
- Add a splash of veggie broth to deglaze the pan and scrape all the yummy bits off the bottom
- Add coconut milk, rotini pasta and chickpeas
- Add remaining vegetable broth and bay leaves along with another couple large pinches of salt and pepper
- With heat on medium high, bring soup to a simmer
- Cover and turn heat to low
- Simmer for 6-10 minutes or until pasta is just al dente
- Stir in apple cider vinegar and season to taste with salt and pepper
- Garnish with fresh chopped parsley and enjoy!