It’s always a good time for a hot bowl of soup.
The first thing I realized upon moving out of my parents’ house was that I had less than no idea how to cook. While I’ve always been quick to thank my mom for her delicious cooking, I never really took the time to get any kitchen experience myself growing up, which became a bit of a pressing concern when my mom was no longer around to cook for me. This is why the last few years have been a vital learning experience as I’ve tried to cure my kitchen illiteracy. Thankfully, there’s a surplus of recipes out there that are not only completely idiot-proof, they provide that same home-cooked warmth and health I’ve been missing.
Of course, if one were to expect home-cooked warmth from anyone, it’d definitely be a mother-daughter tag team. Lexi and Beth, creators of the website Crowded Kitchen, are a mother-daughter team of professional food photographers and recipe developers based out of Michigan. Their specialization is cooking up healthy, plant-based recipes that aren’t too difficult or take too long. Whether you live alone or with your family, their brand of heartful eats are guaranteed to make for a fantastic weeknight dinner, not to mention some quality leftovers for the week.
If the thought of such a thing has you hungry, you can make one of their favorite recipes right now: Turmeric Ginger Chickpea Noodle Soup.
“This nourishing, immune-boosting chickpea noodle soup has a flavorful ginger turmeric broth and plenty of vegetables,” Lexi and Beth say about this recipe. “It’s a delicious, comforting and easy vegan dinner ready in about 30 minutes!”
For your convenience, here’s the recipe:
- 3 tbsp olive oil, divided
- 1 yellow onion, diced (~1 ½ cups)
- 3 cloves minced garlic
- 1 tbsp freshly grated turmeric
- 2 tsp freshly grated ginger
- 8 cups (64oz) vegetable broth
- 2 tbsp freshly squeezed lemon juice
- ½-¾ tsp fine grain kosher salt
- ¼-½ tsp ground black pepper
- 1 cup thinly sliced celery
- 1 red bell pepper, finely diced
- 1 large carrot, finely diced
- 28 oz (2 cans) chickpeas, drained and rinsed
- 4 oz spaghetti noodles (or another pasta variety)
- 4 cups finely chopped swiss chard or lacinato kale
- ¼ cup chopped fresh parsley
- For garnish: thinly sliced scallions
- Heat 2 tbsp of olive oil in a large pot. Add onion, garlic, turmeric and ginger and sauté for 5-6 minutes, stirring often, until softened and fragrant.
- Transfer the onion mixture to a blender. Add lemon juice and vegetable broth and blend on high for 30-40 seconds. Set aside.
- Add remaining 1 tbsp of oil to the same pot. Add celery, red pepper and carrot and sauté for 4-5 minutes.
- Add broth (from the blender) along with salt and pepper. Stir well and bring to a boil. Once boiling, add pasta and chickpeas and stir well. Reduce heat to a simmer and let cook for 5-8 minutes, until the pasta starts to soften.
- Stir in swiss chard and parsley and continue cooking for a few more minutes, until pasta is al dente. Optional: serve topped with more fresh vegetables and thinly sliced scallions.