Golden Chickpea Noodle Soup

🧂 Ingredients

• 1 tbsp olive oil
• 3 garlic cloves

  minced
• 1 small onion

  diced
• 2 stalks celery

  chopped small
• 4 rainbow carrots

  peeled and diced
• 2 sweet potatoes

  peeled and cut in rounds
• 1 golden beet

  peeled and chopped
• 1 parsnip

  peeled and chopped
• 1 cup butternut squash

  cubed
• 1 cup kabocha squash

  peeled and chopped
• 1 parsnip

  peeled and chopped
• 30 oz canned chickpeas

  drained
• 2 tbsp turmeric
• 1 tbsp smoked paprika
• 1 large ginger root

  about the size of two fingers cut in half
• 1 tsp salt
• 3 tbsp cilantro

  chopped
• 8 cups Water
• Black pepper to taste
• 1 pound shell pasta

Instructions

• 1 In a large pot heat the oil over medium heat and cook the onions and garlic
  until fragrant and browning 3-4 minutes
• 2 Add the celery, carrots, parsnips and beets and cook for 5 minutes
• 3 Add butternut squash, kabocha and sweet potato and cook 5 more minutes stirring
  often
• 4 Add the water, chickpeas, salt, turmeric, smoked paprika and ginger. Bring to a
  rolling boil and then turn to a simmer
• 5 Simmer until all veggies are fork tender. Taste for salt and adjust to your
  preferences.
• 6 Cook pasta separate and add to bowls when serving. Do not add pasta to soup when
  storing as the pasta will blow up and have an unpleasant texture.
• 7 Garnish with cilantro and black pepper.

Nutrition Info