Veggie Packed Chickpea Noodle Soup
This chickpea noodle soup is the ultimate get well soup! It is packed with veggies, protein and fiber and is made in 30 minutes or less! This soup is great to make for an unwell loved one, on a cold winter night, or if you're feeling like having a heart warming wholesome meal!
Ingredients
- 1 White Onion
- 1 large Carrot
- 3 stalks Celery
- 6 cloves Garlic
- 3.4 liters Low Sodium Veggie Broth about 14 cups
- 2 Bay Leaves
- 2 tsp Thyme
- 1 tsp Rosemary
- ½ block Extra Firm Tofu 200g
- ½ can Chickpeas
- 150g Whole Wheat Noodles
- ½ head Broccoli
- 2 Large Handfuls of Kale
- Salt & Pepper to Taste
Instructions
- Chop up your onions, celery and carrots into small pieces and sauté in olive oil or veggie broth for about 5 minutes until translucent.
- Add in your chopped garlic and cook for one minute stirring continuously so the garlic does not burn.
- Add in the veggie broth and spices, bring to a simmer and cook for 5 minutes on a gentle simmer.
- Meanwhile cook your pasta in a separate pot, chop your broccoli into bite sized pieces, chop the tofu into cubes and roughly chop up the kale.
- After 5 minutes add the pasta, tofu, chickpeas and kale into the soup and cook for a further 2-3 minutes until the kale is wilted and the broccoli has slightly softened.
- Season with salt and pepper, serve and enjoy!
Nutrition
Serving: 1serveCalories: 310kcalCarbohydrates: 53gProtein: 16.4gFat: 5.7gSaturated Fat: 0.9gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 0.95gSodium: 616mgPotassium: 814mgFiber: 10gSugar: 10.2gVitamin A: 6476IUVitamin C: 54mgCalcium: 242.5mgIron: 3.85mg
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