Greek Chickpea Noodle Soup

This Greek Chickpea Noodle Soup is full of yummy Greek herby goodness. Fresh dill, parsley, cilantro are brightened with a splash of tart lemon. The turmeric adds a beautiful yellow-orange color and a punch of extra anti-inflammatory nutrients.

Greek Chickpea Noodle Soup

VirtualRDN

This Greek Chickpea Noodle Soup is full of yummy Greek herby goodness.

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Ingredients

  

• 1 Tbsp canola oil
• 2 cloves garlic , minced
• 3 stalks celery , chopped
• 1 onion , chopped
• 8 cups vegetable broth
• 1/4 cup fresh dill
• 1/2 cup fresh cilantro leaves
• 3/4 cup fresh parsley leaves
• 1/2 tsp dry mustard
• 1/4 tsp ground nutmeg
• 1/2 tsp ground thyme
• 3/4 tsp ground turmeric
• 1 zucchini , sliced
• 1 cauliflower head , chopped in florets
• 2 cans chickpeas , rinsed and drained
• 3 oz whole wheat thin spaghetti
• 6 oz spinach leaves
• 1 lemon , juiced

Instructions

 

• Saute garlic, onion, celery in canola oil heated in soup pot for 5 minutes. Add broth, herbs and spices. Bring to a boil. Reduce heat and simmer for 15 minutes. Add zucchini, cauliflower, chickpeas and noodles. Boil for 6 minutes (noodles will continue to cook as the soup cools). Remove from heat and stir in spinach and lemon. Top with ground pepper before serving.