I recently blanched and froze a lot of celery to use in soups, red beans and rice, and other stew-type dishes. My first use of this frozen celery was in an updated version of the homemade vegan noodle soup that I've been perfecting over the years. The key updates I made were adding in some Instant Pot-cooked chickpeas and a bit of turmeric, inspired by a Cookies and Kate recipe.
This revised recipe was really fantastic - the light carrot, celery, and parsley flavors that one expects in a vegetable or chicken noodle soup, with a lot more substance from the added chickpeas. This really was a great, comforting one-pot meal, though I couldn't help but serve it with some homemade bread as well :-) Recipe follows the pictures of the final products.
Homemade Vegan Noodle Soup, v3
Approximately 3 - 4 main course servings
Ingredients:
- 2 tbsp olive oil
- 1/2 onion, diced
- 3 carrots, chopped into 1/4 inch cubes
- 1/2 cup - 3/4 cup chopped (frozen) celery
- 2 cloves garlic, sliced
- 1/4 tsp salt, more to taste
- 1/2 cup dried chickpeas, cooked (or 1 can of cooked chickpeas)
- 1 dried bay leaf
- 1/4 tsp turmeric powder
- 6 cups water
- 4 tbsp. Better than Bouillon, any flavor you prefer
- 3 tbsp. parsley, minced
- 1/4 - 1/2 cup tiny pasta
- Fresh lemon juice, to taste
- Black pepper, to taste
- Parmesan, grated to taste
Directions:
- Heat oil in a soup pot on medium-high heat, and when hot, add the vegetables and salt. Cook down for approximately 10 minutes or until the vegetables just start to brown
- Add chickpeas, bay leaf, turmeric, water, and Better than Bouillon, and raise heat to high to bring contents to a boil
- When the soup is boiling, add in the pasta and cook according to package directions
- Finish by seasoning with parsley, salt, pepper, and lemon juice to taste. Add grated parmesan cheese if desired
- Serve immediately
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