Ingredients for 2–3 servings:
- 1 1/2 diced onions
- 120g diced carrots
- 2 stalks (not bunches) of diced celery
- 330 g cooked Chickpeas (drained weight)
- 2 liters of water or Vegetable broth or Healing broth
- 1/2 tbsp Onion powder
- 1 teaspoon Garlic powder
- 1/2 tsp ground turmeric
- 1 tsp dried Parsley
- 1 tsp dried oregano
- 240g Rice noodles, e.g. Fussili
- 10 g chopped fresh parsley
- sea-salt, to taste (optional)
Preparation:
Place a large nonstick pot (preferably a ceramic pot) over medium-high heat. Add onion, carrot and celery and cook until onion is soft, 5–7 minutes. Add a little water if the vegetables stick to the pot.
Add water or vegetable broth, onion powder, garlic powder, turmeric, dried parsley, dried oregano, chickpeas and pasta. Bring the soup to a boil and simmer for 13–18 minutes, until the noodles and vegetables are tender. Stir in the chopped parsley and season with sea salt (if using).
Bon appetit!
Photos: Maarja Urb
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