April fool meat eaters with this delicious no-chicken-noodle soup. No one’s actually gonna be fooled, but it tastes good enough that no one will care.
This recipe is great to throw together for someone with a cold, including yourself – prep is v easy and the soup comes together in about 20 minutes. Sluuuurp. Enjoy!
1 T olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 15 oz cans of chickpeas, rinsed and drained
1 T tamari
3 carrots, chopped
3 celery stalks, chopped
1 t dried thyme
4 c vegetable broth
sea salt, to taste
black pepper, to taste
1 zucchini, spiralized
- In a large pot, heat olive oil over medium heat and sauté onion, garlic, chickpeas, and tamari for about four minutes, until onion starts to soften.
- Add carrots, celery, thyme, sea salt, black pepper, and vegetable broth.
- Bring soup to boil, then lower heat and cover pot with a lid. Let soup simmer until the vegetables are tender, about 20 minutes.
- Add zucchini noodles and stir about 1-2 minutes, until zucchini is wilted and tender.
Store leftover soup in an airtight container in the fridge.
Adapted from Vegetarian “Chicken” Noodle Soup.
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