Vega HQ’s resident chef, Morgan Shupe, created this delicious vegan take on the classic cold weather soup. Spaghetti squash is used as a clever substitute for noodles and chickpeas kick up the protein and fiber content. It is also brimming with immune boosting ingredients and we think it is tastiest way to keep those nasty cold bugs at bay. It was a huge hit with the office staff and we’re sure you’ll love it as well. Enjoy!
- 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, chopped
- ½ spaghetti squash, seeds removed
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.
Using a fork pull out of the “noodles” from squash. Set aside. Discard skin.
Heat remaining oil in a large soup pot. Sauté onions, celery and carrots until the onions are transparent.
Add garlic, ginger, rosemary and jalapeno. Sauté for 2 minutes.
Add vegetable broth and wakame. Bring to a boil. Simmer for 20-30 minutes.
Add thyme, sage, parsley and chickpeas. Cook 5 minutes.
Season with salt and pepper. Add kale and spaghetti squash; cook until kale is slightly wilted (less than 5 minutes).
Adjust seasoning and serve.