Low Iodine Cilantro-Lime Chickpea Noodle Soup
Total time45 min
Prep time15 min
Cook time30 min
4.8(11)
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Learn more →Ingredients
4 servings
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced ¼-inch thick
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 6 cups low-sodium chicken broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 oz whole wheat egg noodles
- 2 cups baby spinach, loosely packed
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ½ cup fresh cilantro, roughly chopped
- 1 tsp salt, plus more to taste
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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