The Naked Plate

3.14.2020

Turmeric & Chickpea Soup

1/2 onion 🧅

2 TB spoons minced ginger

Sauté with 1 Tb of butter &

1 Tb of turmeric

Salt

until onions are translucent

Add 1 can of coconut 🥥 milk 🥛

4 cups or more of water to your like if consistency

Orzo or the pasta served separably

2 cans of chickpeas

Salt to taste

Severed with parsley & sour cream

Leah

8.25.2019

I had a summer cold from hell and it put me on the couch for 8 days. I was pissed it was during the busy sunny time of the summer. I just wanted to be at the beach. I needed chicken soup. I needed it to be easy and get me feeling better.

Here it goes:

-3 Tablespoons of butter

-2 Medium carrots

-1 large leek

quartered lengthwise, then chopped (soak in a bowl of water and strain to get the sand out)

-4 inch knob of ginger

-5 cloves of garlic peeled and plopped

-2 quarts of chicken broth

-2 cups of shredded cooked rotisserie chicken

-1 tube of polenta

-3 sprigs of thyme and basil

-salt & pepper to taste

Instructions

Melt the butter in a soup pot over medium heat, and add the carrot and celery. Add a big pinch of sea salt and cook over medium heat for 5 minutes to get the carrots softening.

Add the grated ginger, minced garlic, leeks, and green onion. Cook for another 3-5 minutes over medium heat until fragrant and soft.

Add the

broth and chicken, turn the heat to high, and bring to a simmer. Add the noodles and cook over medium/high heat until the noodles are cooked to your liking. Sea salt and pepper the soup to your taste.