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Hearty Vegetable Noodle Soup

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Loaded with garden vegetables, black eyed peas, noodles and fresh turmeric - this vegetable soup is a giver.

Ingredients

  • 3 medium carrots, chopped small
  • 2 golden yukon potatoes, cubed
  • 2 celery stalks, chopped
  • ½ white onion, chopped
  • 1 poblano pepper, diced small
  • 1 red chili pepper, diced small
  • 2 cans black eyed peas
  • 10 garlic cloves, chopped small
  • ½ head cauliflower, broken into medium sized pieces - stalks removed
  • 1.5-2 tbsp vegetable bouillon *
  • ½ can tomato paste (3 oz)
  • ⅔ cup dried pasta of choice *
  • 1 tbsp cumin powder
  • 1-2 lemon, juiced *
  • 1 tsp salt
  • 1 tbsp raw turmeric
  • ½ tsp pepper
  • 10 cups water
  • 1 tbsp mustard
  • 1.5 tbsp olive oil
  • 1 tbsp dried herb mix *

Garnish with:

  • Cilantro
  • Peppercorns
  • lemon

Instructions

  • Heat a dutch oven (large deep pot) on low flame
  • Add olive oil and warm
  • Add onion and garlic - saute for 1 minute
  • Add carrot, poblano pepper, celery, potato, cauliflower and red chili pepper
  • Saute for 5 minutes
  • Add salt, pepper, cumin, dried herbs, tomato paste and mustard - stir to combine - about 2 minutes
  • Add beans, water, bouillon, lemon juice, mustard and cauliflower- stir to combine
  • Increase heat to medium, then high (you want to gradually warm your dutch oven)
  • Once soup is boiling, reduce to a simmer, cover with the lid and allow to cook
  • At about 15 minutes add your pasta shells *
  • Cover with a lid once again and allow to cook for another 10-15 minutes *
  • Add in the chopped raw turmeric before serving, to maintain its properties
  • Serve warm, garnish with cilantro, lemon/lime and peppercorns

Notes

I’ve been substituting vegetable bouillon for red miso lately, to make things gluten free - here’s a brand i love here
At the time of this recipe  i used wheat Strozzapreti pasta (wasn’t gluten free) - now i’d substitute for a gluten free Strozzapreti , made from chickpeas.
My dried herb mix is a blend of oregano, parsley, cilantro, thyme, rosemary 
Depending on the pasta you’re using - you’ll throw them in the soup at different times. The rule of thumb here is to add the pasta when your soup is 10-15 minutes from being cooked. To know when this is, I check my veggies to see if they can be pierced with a fork