Day with Mad and my favorite soup

Day with Mad and my favorite soup

Soups admin 38


(This is straight out of the book, I know it looks like a million ingredients and some of them might be kind of weird, but if I was able to do it then it’s not hard at all, seriously. 😅
Try this or other new recipes! You might be surprised.)

—Makes enough for 4-6 people—
-3 tablespoons olive oil
-1 medium onion, sliced (I chopped mine super small)
-3 medium carrots, chopped into quarter moons
-2 small parsnips, chopped
-3 medium celery ribs
-3 to 4 cloves of garlic, minced
-1 teaspoon oregano
-2 tablespoons soy sauce, tamari, or Braggs aminos
-1 1/2 cups cooked chickpeas or 1 can (15 ounces) drained
-2 tablespoons chopped fresh thyme
-1/4 cup chopped parsley
-1/2 cup white wine
-6 cups vegetable broth
-8 ounces noodles, broken into bite-size pieces, cooked
-2 tablespoons lemon juice
-salt and pepper

I didn’t record the part where I added the lemon, salt, pepper, but I did add the 3 and that’s all just based on taste. 😉

1. Grab a large soup pot and warm the olive oil up in it over medium heat. Add the onion, carrots, parsnips, and celery and sauté until the onion starts to brown in a few places, about 5 minutes. Add the garlic, oregano, soy sauce, and cook for 1 minute. Throw in the chickpeas, thyme, parsley, white wine, and mix it all up with everything else in the pot. Add the broth and that it come to a low simmer, about 5 minutes.
2. Reduce heat to medium-low and add the cooked noodles, lemon juice, and salt and pepper, to taste. Taste and add more salt, pepper, herbs, or lemon juice to get it tasting the way you like.
3. Serve right away. If you make extra and want to freeze/refrigerate it, keep the noodles separate and then just add the noodles as you serve.

**If you don’t have wine, just use extra veggie broth
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