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Un-Chicken Noodle Soup

By: Adele of Vegie Head (www.vegiehead.com)
This image courtesy of vegiehead.com

If you are seeking a healthy way to feel better via food, then this Un-Chicken Noodle Soup recipe from Adele of Vegie Head (www.vegiehead.com) is for you. This soup has all the comfort of a chicken noodle soup, but in an even healthier form.

Notes

This recipe comes courtesy of Adele of Vegie Head (www.vegiehead.com)


For more recipes from and information about Adele, be sure to check out her Featured Foodies profile page

Serves4

Ingredients

  • 2 large brown onions
  • 1 tablespoon safflower oil
  • 2 cups butternut squash, cubed
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • Black pepper
  • 3 cloves garlic, minced
  • 2 cans chickpeas, rinsed and drained
  • 200 grams gluten free short spaghetti (about 7 ounces)
  • 6 cups water
  • 1 teaspoon seasoning salt
  • 2 cups baby spinach

Instructions

  1. In a large pot, heat the vegetable oil. Brown the onion and add some water to braise.
     
  2. Add squash and lightly brown for about 5 minutes, then sprinkle in the spices and lightly fry until fragrant.
     
  3. Pour in water, seasoning salt and chickpeas, bring to the boil then lower heat.
     
  4. Add pasta, and simmer for about 15 minutes.
     
  5. Watch water levels- add half a cup at a time if extra is needed.
     
  6. Add baby spinach at the last minute, allow to wilt lightly.
     
  7. Serve with crusty bread if desired.

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