Posted by Kathy Hesterhttps://healthyslowcooking.com/spiralize-cookie/
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Chickpea Noodle Soup with Spiralized Celeriac
Here's a gluten-free, soy-free noodle-less vegetable noodle soup. The noodles are actually spiralized veggies!
- 1 medium celeriac (celery root), peeled
- 2 medium or 1 large carrots
- 1 tablespoon olive oil or broth
- 1 small onion, minced
- 3 cloves garlic, minced
- 5 cups water
- 1 1/2 cup cooked chickpeas (drained and rinsed if canned)
- 1 vegetable bouillon cube
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground rosemary or 3/4 teaspoon dried non-ground
- 1/4 cup nutritional yeast
- salt and pepper, to taste
- a few handfuls of chopped kale or greens, optional
- Use the spaghetti sized blade on a spiralizer or use a julienne peeler tool to make the noodles from the celeriac and carrots.
- Celeriac takes some concentration to spiral, but just keep pressing as you turn and you'll make it through just fine. You will use about 3 cups of the celeriac and all of the carrots later, save the rest for another soup or use in another dish.
- Heat the olive oil or broth in a soup pot over medium heat, once hot saute the onion until translucent. Add the garlic and saute another 2 or 3 minutes.
- Add the water, chickpeas, bouillon, thyme, marjoram, smoked paprika, turmeric and rosemary. Turn the heat up and almost bring to a boil. Add the celeriac and carrot "noodles", hen cover and simmer over medium-low until the veggie noodles are tender about 15 minutes.
- Before serving stir in the nutritional yeast and add salt and pepper to suit your taste. The amount of salt will vary depending on the bouillon you use.
- I like to throw in some chopped kale right before serving. The warm broth will soften it, but it won't get mushy. If you have a picky eater it's the mushy that seems to bother them the most about greens.