Golden Chickpea Noodle Soup
Ingredients
- 1 tbsp olive oil
- 3 garlic cloves minced
- 1 small onion diced
- 2 stalks celery chopped small
- 4 rainbow carrots peeled and diced
- 2 sweet potatoes peeled and cut in rounds
- 1 golden beet peeled and chopped
- 1 parsnip peeled and chopped
- 1 cup butternut squash cubed
- 1 cup kabocha squash peeled and chopped
- 2 cans chickpeas drained
- 2 tbsp turmeric
- 1 tbsp smoked paprika
- 1 large ginger root about the size of two fingers cut in half
- 1 tsp salt
- 3 tbsp chopped cilantro
- 8 cups Water
- Black pepper to taste
- 1 pound shell pasta
Preparation
Heat the oil in a large pot over medium heat and cook the onions and garlic until fragrant and browning, about 3-4 minutes.
Add the celery, carrots, parsnips, and beets and cook for 5 minutes.
Add the butternut squash, kabocha, and sweet potato and cook for 5 more minutes, stirring often.
Add the water, chickpeas, salt, turmeric, smoked paprika, and ginger, bring to a rolling boil, and then reduce to a simmer.
Simmer until all vegetables are fork tender, then taste and adjust salt to your preferences.
Cook the pasta separately and add to bowls when serving, and do not add pasta to the soup when storing as it will expand and become unpleasant in texture.
Garnish with cilantro and black pepper.
Tips
This soup includes immune-boosting ingredients like garlic, onions, ginger, and turmeric.
It is packed with fall vegetables for added flavor and nutrition.
