As the weather gets cooler and we’re reaching for our coziest blankets we want to think about eating foods that can warm us on the inside and that offer micronutrients that can help support our immune system. And what better way than a twist on the original. We used spaghetti squash as a clever substitute for noodles and chickpeas to kick up the protein and fiber content. We’re sure you’ll find this recipe just SOUP-ER!
Ingredients
- 2 tsp oil
- 1 onion, diced
- 2 carrots, diced
- 4 stalks celery, diced
- 6 cloves of garlic, minced
- ½-1 jalapeno, minced
- 1 inch ginger, minced
- 1 stalk of rosemary, chopped
- 6 cups vegetable stock
- 1 oz wakame, cut into 1 cm slices
- 2 sprigs fresh thyme, chopped
- 1 sprig fresh sage, chopped
- 2 sprigs fresh parsley, chopped
- Salt and Pepper, to taste
- 1 (398ml) can chickpeas, drained and rinsed
- 1 bunch kale or swiss chard, chopped
- ½ spaghetti squash, seeds removed
Preparation
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Brush the spaghetti squash halve with 1 tsp. of oil and place on baking sheet skin side up. Bake 30-40 minutes or until you can easily pierce it with a fork.
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Using a fork pull out of the “noodles” from squash. Set aside. Discard skin.
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Heat remaining oil in a large soup pot. Sauté onions, celery and carrots until the onions are transparent.
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Add garlic, ginger, rosemary and jalapeno. Sauté for 2 minutes.
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Add vegetable broth and wakame. Bring to a boil. Simmer for 20-30 minutes.
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Add thyme, sage, parsley and chickpeas. Cook 5 minutes.
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Season with salt and pepper. Add kale and spaghetti squash; cook until kale is slightly wilted (less than 5 minutes).
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Adjust seasoning and serve.
