Chickpea Noodle Soup

Method

1

Put the broth in a large soup pot and bring to a simmer over medium-high heat.

2

While the broth is warming, put the butter in a large frying pan over medium-high heat. When the butter is melted, add the leeks, celery, and garlic and cook, stirring frequently, until the leeks are soft, about 10 minutes.

3

Add the chilli flakes and thyme and cook, stirring frequently, for 5 minutes.

4

Add the leek mixture to the broth and stir to combine. Add the chickpeas, corn, nori, and nutritional yeast and cook, stirring occasionally, for 20 minutes.

5

Prepare the rice noodles according to the package instructions. Drain the noodles in a colander and rinse with cold water.

6

Add the noodles to the soup and cook, stirring occasionally, for 1 to 2 minutes. Season with salt and pepper to taste.

7

Garnish with parsley. Serve immediately.

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