Foodie - Vegan Chicken Noodles Soup

 Vegan Chicken Noodle Soup, perfect for winter

(via @cleaneatswithcleo)

Ingredients⁣

1 tbsp olive oil ⁣

1 large yellow or white onion, chopped ⁣

4-5 large carrots, peeled and cut into coins ⁣

4-5 celery stalks, sliced ⁣

2 garlic cloves, minced ⁣

1 tsp fresh thyme (dried works too)⁣

1 tsp salt ⁣

1/2 tsp black pepper ⁣

1 15-oz can of chickpeas 

10 cups vegetable broth ⁣- you can add more to achieve desired consistency! 

8 - 8.8 oz of noodles, I used @barillauschickpea rotini ⁣

Fresh dill for serving (or parsley!) ⁣

⁣

Heat olive oil over medium high heat. Add onions, carrots, celery and cook until softened.

 Add the garlic and thyme, salt and pepper and cook for 2-3 minutes.⁣

Add vegetable broth and bring mixture to a boil. Add the chickpeas or chicken and pasta, reduce to a simmer and cover for 15 minutes. ⁣

Sincerely Madia & Matilda 

#Foodie - Pea Soup

Why not choose a creamy pea soup for a delicious autumn dinner to keep you going in the middle of the week

Ingredient:

Creme fraiche (optional)

Butter

1 tablespoon extra-virgin olive oil

1 medium onion or spring, chopped

1 stalk celery, chopped

2 cloves garlic, chopped

1 teaspoon chopped fresh thyme or parsley

6 cups peas, fresh or frozen

½ cup water

4 cups vegetable stock

½ cup half-and-half (optional)

½ teaspoon salt

Freshly ground pepper to taste

You will need:

Pan, a hand held Blender, Spoon

Directions:

Heat butter and oil over medium heat until the butter melts in pan. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, for about 10 seconds.

Stir in peas. Add in water and the stock; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for about 1 minute.

Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half, add in salt and pepper.

Finally add in Creme fraiche (Leave out if Vegan)

Tip:

Ready  to eat in 35 m, with 3 servings, you can also make ahead of time; refrigerate for up to 4 days or freeze for up to 3 months.

  

Sincerely Madia & Matilda