Here's a gluten-free, soy-free noodle-less vegetable noodle soup. The noodles are actually spiralized veggies!
Keyword celeriac soup
Cook Time 20minutes
Total Time 20minutes
Author Kathy Hester
1medium celeriaccelery root, peeled
2medium or 1 large carrots
1tablespoonolive oil or broth
1 1/2cupcooked chickpeasdrained and rinsed if canned
1vegetable bouillon cube
1/4teaspoonground rosemary or 3/4 teaspoon dried non-ground
salt and pepperto taste
a few handfuls of chopped kale or greensoptional
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.