I’m not feeling the best these past few days, so I ran out yesterday to buy some stuff to make myself a get well pot of yummy plant based vegetable soup.
Downside of living alone is that when I feel crummy I still need to cook myself food, upside is now I have tons of leftover soup to last a few days.
1 carton of organic vegetable broth
1 cup water
1 can of chickpeas drained and rinsed ( I save the chickpea brine from the can and I sautéed the vegetable in it)
3 organic carrots
3 cloves garlic
1/2 yellow onion diced
2 cups cauliflower florets
1 cup green beans I used frozen
Sea salt/ black pepper to taste
1 tsp onion powder
1 tsp garlic powder
1/4 tsp turmeric
1/3 tsp poultry seasoning
Dash of paprika
Optional 2 tbsp of hemp hearts
I prepared a pot of brown rice so I added that to the soup as I served it. You can add gluten free noodles if you’d like instead.
In a large pot I added the onion and diced garlic and sautéed them in the chickpea brine for about 5 to 7 minutes. Seasoned with some salt/ pepper. Then I added in the carrots and a bit more chickpea brine and sautéed for 5 minutes.
Now add in the vegetable broth and water and seasonings with the cauliflower, green beans, and chickpeas.
I brought the soup to a boil then let it simmer for 30 minutes to allow the vegetables to fully cook and absorb flavor.
Feel free to taste test the broth and adjust to taste.