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Chickpea Noodle Soup

The nostalgia of chicken noodle soup can be easily made into this healthy and delicious vegan version. Everyone who has had this loves it, even kids!
Ready In:
30 minutes
Prep:
10 minutes
Cook:
20 minutes
Servings:
4
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Ingredients
  • 6 ounces fusilli noodles, dry
  • 1 block extra firm tofu, pressed and drained
  • 1 can chickpeas, rinsed and drained
  • 2 cups kale, chopped
  • 2 stalks celery, diced
  • 2 carrots, chopped
  • 1 cup frozen mixed peas and corn
  • 1 small onion minced
  • 6 cups water
  • 2 tsp better than boullion
  • 1 tsp garlic powder
  • 2 tbsp nutritional yeast (optional)
  • Salt and black pepper to taste

Instructions

  1. In a large sauce pan add in the water, veggies, spices and boullion and bring to a boil.
  2. While this is heating up cut your tofu into cubes and rinse and drain your chickpeas.
  3. Once boiling add in the rest of your ingredients, reduce heat to a simmer, cover and cook 15 minutes. Adjust seasonings to taste.
  4. This soup is great on its own or with a side of toasted sourdough, enjoy!

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