Chicken-less Noodle Soup
1 and 1/2 cups uncooked pasta noodles (i use Banza chickpea pasta)
1 tbsp olive oil
1/2 sweet yellow onion, chopped
1 cup carrots, sliced
handful sliced mushrooms
handful spinach or kale
1 clove garlic, minced
1 inch fresh ginger, minced
3 cups vegetable broth
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp black pepper
1/4 tsp sea salt
Cook your pasta for only about 5 minutes so that they’re still a little hard. Drain, rinse, and set aside.
Then add olive oil to a medium sized pot and bring to medium heat. Add in onion, carrot, mushrooms, garlic, and ginger and sauté until onions are translucent.
Add in your seasoning and your semi-cooked noodles and sauté for about a minute to warm up the spices.
Pour in vegetable broth, bring to a boil, toss in your spinach, cover with a lid, and lower to a simmer. Leave for 5-7 min.
Serve with some fresh black pepper, cilantro, and pumpkin seeds!