It's the end of the weekend. I have been making fun foods with my son for three days. Pizzas, tacos, cookies, etc. Elijah is fifteen and is discovering that cooking is fun and makes people happy. We have covered his favourites, time for something healthy.
For this week's Souper Sunday, a great event hosted by a great lady - Deb from Kahakai Kitchen, I decided to make a vegan soup from Veganomicon to counteract a weekend of fun food indulgence. I am craving comfort and healthy, this soup fit the bill.
Now, the winds have picked up again, the skies are dark and it is cold enough to turn some of the rain into snow. This recipe promises Oprah-like comfort, and it delivers.
Do you think Deb will be impressed with my blue patterned dishes?
Chickpea Noodle Soup
2 tbsp olive oil
1 large yellow onion, sliced thin
1 cup peeled, thinly sliced carrots or chopped baby carrots.
2 cloves garlic, minced
2 cups sliced cremini mushrooms
½ tsp celery seeds
1 tsp dried thyme
½ tsp dried rosemary, crushed in your fingers
½ tsp ground black pepper
2 tablespoons mirin
1/3 cup brown rice miso
6 cups water or vegetable stock
2 cups cooked dried chickpeas or 1 15oz can, drained and rinsed
6oz soba noodles
Preheat a soup pot over medium-high heat. Sauté the onions and carrots in the oil for about 10 minutes. Add the garlic, mushrooms, and herbs, and sauté for another 5 minutes. Deglaze the pot with the mirin. Add the 6 cups of water and the chickpeas. Cover and bring to a boil.
Once the broth is boiling, break the soba noodles into thirds and throw them in. Lower the heat to medium so that the soup is at a low boil. Cover and cook for 15 minutes, stirring occasionally.
Add the miso and stir until it’s incorporated. Taste and adjust the salt, and add a little extra miso if you would like a stronger, saltier flavour.