Creamy Chickpea Noodle Soup
Ingredients
- 1 small butternut squash, diced
- 1-2 tablespoons avocado oil
- 2 king oyster mushrooms, finely diced
- 1 white onion
- 1 shallot
- 1 cup cooked chickpeas
- 1 cup coconut or walnut milk (omit or reduce if you don’t want it creamy)
- 1-2 cups dried Kamut or spelt Rotini pasta
- 5 cups vegetable broth
Spices
- thyme
- bay leaf
- cayenne
- coriander
- basil
- ginger
- onion powder
- sea salt
Preparation
Combine oil, onions, squash, shallot, mushrooms, and spices in a large pot and cook for 6-8 minutes until squash is tender.
Add chickpeas, coconut or walnut milk, and vegetable broth. Cook pasta separately or in the soup.
Simmer for 3-5 more minutes and adjust flavor to your liking.
Tips
The milk can be omitted or reduced if a non-creamy version is desired.
Pasta can be cooked separately or added directly to the soup.
