CHICKPEA NOODLE SOUP for the Vegan Soul
The ultimate cold-weather comfort food, this soup is guaranteed to leave you feeling satisfied. It packs a particular punch thanks to the addition of nori, a sea vegetable that is not only flavorful but also a rich source of protein, iron, and vitamin C.
8 cups (2 L) no-salt added vegetable or vegan chicken-style broth
1 tablespoon (15 ml) vegan butter
2 cups (500 ml) finely diced leeks (tender green parts only)
2 cups (500 ml) finely chopped celery (including leaves)
3 cloves garlic, minced
½ teaspoon (2 ml) crushed red chile flakes
½ teaspoon (2 ml) dried thyme
1 cup (250 ml) no-salt-added cooked or canned chickpeas, rinsed, drained, and lightly mashed or chopped
1 cup (250 ml) fresh or frozen corn kernels
1 sheet nori, cut into thin, short strips
2 tablespoons (30 ml) nutritional yeast flakes
4 ounces (113 g) rice noodles
Freshly ground black pepper
Minced fresh parsley, for garnish
Put the broth in a large soup pot and bring to a simmer over medium-high heat. While the broth is warming, put the butter in a large skillet over medium-high heat. When the butter is melted, add the leeks, celery, and garlic and cook, stirring frequently, until the leeks are soft, about 10 minutes. Add the chile flakes and thyme and cook, stirring frequently, for 5 minutes.
Add the leek mixture to the broth and stir to combine. Add the chickpeas, corn, nori, and nutritional yeast and cook, stirring occasionally, for 20 minutes. Prepare the rice noodles according to the package instructions. Drain the noodles in a colander and rinse with cold water. Add the noodles to the soup and cook, stirring occasionally, for 1 to 2 minutes. Season with salt and pepper to taste.
Serve immediately, garnished with parsley.
Per serving: 193 calories, 6 g protein, 4 g fat (1 g sat), 35 g carbohydrates, 128 mg sodium, 35 mg calcium, 4 g fiber,
Note: Analysis does not include salt and freshly ground black pepper to taste or parsley for garnish.