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Vegan Comfort Food: Chickpea Noodle Soup and Baking Powder Biscuits

It’s cold. Windy. Winter is hanging on. What do you need? A big massive bowl of comfort soup and biscuits to slather in maple apple butter and dip in the broth. Holly’s posting of her Chickpea Noodle Soup got me thinking, so I made a big pot of savory soup. Let it be known that if you feel croupy this soup will heal you like no other. Chicken Noodle Soup? Pffftttt. Try this!

CNS

Chickpea Noodle Soup

Ingredients:

  • 1 Tbsp olive oil
  • 1 small onion
  • 4 carrots, peeled and thinly sliced
  • 4 stalks celery, trimmed and thinly sliced
  • 1 head garlic, peeled and minced
  • 2″ piece fresh ginger, peeled and microplaned
  • 8 cups vegetable broth
  • 15 to 19 ounce can garbanzo beans, drained
  • Ground black pepper to taste
  • Juice and zest of 1 large lemon
  • 8 ounces Ditalini pasta, cooked 3 minutes short

Directions:

Heat a tall pot over medium heat, add oil, onion, carrots and celery, sauté until onion is tender. Add in garlic and ginger, cook for a minute.

Stir in broth, beans and pepper, bring to boil, turn down and simmer loosely covered until carrots are tender (10 to 15 minutes).

Stir in cooked pasta, lemon juice and zest, heat through and serve.

Serves 6.

Biscuit

Baking Powder Biscuits

Ingredients:

  • 2 cups all-purpose or white whole wheat flour
  • ½ cup non-hydrogenated palm shortening
  • 1 Tbsp baking powder
  • ½ tsp fine sea salt
  • 1 cup unsweetened almond milk

Directions:

Lightly oil a large rimmed baking sheet and preheat oven to 450°.

Work shortening into the dry ingredients with fingers, till finely crumbled. Stir in milk, drop balls of dough on the baking sheet.

Bake until golden on top, about 12 to 15 minutes.

Makes about 12 biscuits.

~Sarah

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Comments

  1. I’m honored to have a small part in the inspiration of this incredible soup. It looks divine! And those biscuits! Oh girl, you may have started a problem for me. Once I start thinking of biscuits there is really no options but to eat 3 or 4.

  2. Love, love this soup! Need to make ASAP! And of course the biscuits look delish!

    • They were so good because they were not low-fat 😉 They’d make most excellent strawberry shortcake bases….

      • I’ve decided I want to make this meal. I was going to make the lemon bars of yours but hubby says he is not a fan of all the coconut so this would be healthy and DELISH. Those biscuits are calling my name!!! I’m planning this meal for weekend dinner. It’s perfect because I have extra ginger I need to use. I just made a dish last night using fresh ginger that I’m posting soon. Thanks for sharing this. I love Holly’s blog too 🙂

  3. Pfft to chicken noodle soup for sure. I think you ladies may have started something here! Who needs soy curls when you’ve got chickpeas?

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