This week’s recipe is neither genius nor exactly original. Rather, it came as a result of such a hard winter of colds, flu, and now with weird unseasonably warm days, allergies to boot!
A few weeks back during a cold spell in my house—particularly a day when my daughter and I were both under the weather—I needed something to boost my energy, keep me sustained, and nourish me all at the same time (my husband had a hectic work schedule that week and couldn’t help much)!
In the days before my diet-lifestyle change, that would have looked like chicken noodle or chicken and rice soup...
I figured it couldn’t be too difficult to “vegan-ize” it, so I did!
I was lucky that I managed to do a little grocery shopping before the cold hit, so I had everything I needed!
Yay! Love it when that happens!
I often use those Not-Chick’n bouillon cubes to make things chicken flavored, but still plant-based. You can also purchase the pre-made broth version in a carton. Or regular vegetable broth is just as delicious!
I decided to use chickpea noodles instead of wheat to give me some protein while keeping it light.
Now, I know what a lot of you are thinking—chickpea noodles are not good.
And I would have agreed with you before I had a happy accident while making this soup!
As weird as it sounds, the companies that produce these noodles are giving terrible cooking instructions on their packaging! Why? I don’t know, but I have come to realize that if you “over-cook” the noodles, they are so much more palatable!
With just a couple of extra minutes of cooking, my toddler was even totally fooled into thinking they were normal wheat noodles. And my gal loves her noodles and bread, seriously!
Lastly, I added in turmeric for immunity boost. Paired with black pepper, it slowly passes through the liver and its antioxidant properties really work in your body, fighting off the junk that has built up in your system!
Yay for food as medicine!
The thing I love most about this recipe is that it came together super fast without a lot of effort, which is exactly what you want when you’re sick. The flavor and sustenance from this soup was exactly what I needed to get me through.
The recipe below makes enough for a nice dinner that you could pair with salad and breadsticks if you want. Or, you could freeze half if you just need a couple of bowls to get you over a cold. This would also make a great gifting soup for a sick friend or family member, as I believe whole foods are super healing!
However you use it or gift it, I hope it comforts you like it did me. ♥
Vegan “Chick’n” Noodle Soup
- 2 cups chickpea pasta (I used Banza brand)
- 1 tablespoon grapeseed or olive oil
- 1 stalk celery, small dice
- 1 medium carrot, small dice
- ¼ teaspoon onion powder
- ¼ teaspoon turmeric
- ⅛ teaspoon black pepper, or to taste
- Sea salt, to taste
- 4 cups broth, or water for bouillon cubes
- 2 bouillon cubes, if not using broth
- 1 tablespoon minced celery leaves, for a garnish (optional)
- 1 tablespoon minced cilantro or parsley, for a garnish (optional)
- In a large saucepan, bring enough salted water to a boil to cook the chickpea pasta. Once boiling, add the pasta to water, stirring once to keep it from sticking, then cook about 5 minutes. Drain and set aside. The pasta will be slightly al dente—don’t worry, we are going to cook it longer.
- Return the saucepan to the stove over medium heat and add the oil. Once hot, add the celery and carrot, sautéing the veggies until they are tender—about 4 minutes. Then stir in the onion powder, turmeric, black pepper, and salt until the vegetables are coated.
- Slowly add the broth (or water and bouillon), bringing the mixture to a simmer. Add the chickpea pasta to the broth mixture and allow it to simmer on low for another couple of minutes until everything is heated through. Garnish with minced herbs if you desire.
- Ladle the soup into a bowl and wrap yourself in your favorite blanket to enjoy, and let the power of soup warm you through!