Ginger Turmeric Chickpea Noodle Soup

Name: Ginger Turmeric Chickpea Noodle Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 250 g noodles (Dry measurement, about 4 cups cooked by volume - use any type of noodle you prefer.); 10 cups water or no-chicken broth (10-12 cups work too.); 2 cups unsweetened non-dairy milk (Such as almond or oat. 2-3 cups work too.); 12 new potatoes (small) (Cut into quarters. Any waxy potato works well.); 4 carrots (Medium, chopped.); 1 can chickpeas (Canned or 15 oz cooked); 1 onion (Medium to large); 1 cup celery (Or substitute fennel.); 1 red bell pepper (Sliced); fresh ginger (Chunks, about 3 inches sliced); 1/2 cup nutritional yeast; 2-3 Tbsp fresh ginger (Minced); 6 cloves fresh garlic (Minced); 2 Tbsp parsley flakes; 1 Tbsp turmeric powder; 1 Tbsp granulated onion powder (Optional.); 1 tsp black pepper (Ground fresh.); 1 tsp thyme; 1 tsp oregano; 1.5 tsp paprika; 2 bay leaf; Seitan or tofu (Cubed); kale (Chopped, added after removed from heat); fresh parsley (To garnish/serve.)

Instructions

Prep:20minCook:40min

Filling, inexpensive, and super healthy, this vegan noodle soup is great for winter or when you are sick and need something easy to digest on the road to recovery.

Updated at: Thu, 21 Nov 2024 11:51:56 GMT