A healthy new twist on a warm and comforting classic, this delicious Chickpea Noodle Soup may become a regular in your home. Perfect for cool nights or anytime you’re seeking a big bowl of hot soup to soothe the soul.
Onions: Antimicrobial sulfur compounds in onions expel unfriendly pathogens from the liver. Onions have a disinfecting quality for the liver, keeping it from becoming inflamed. They also improve the temperature control or “thermostat” of the liver so it can heat and cool itself properly.
Carrots: A quick liver refueling source of glucose that’s attached to minerals and vitamins. Carrots help to lower blood pressure, reduce edema, relax muscles, steady nerves, and balance cognitive function.
Parsley: Contains an excellent bioavailable form of iron which helps to keep your blood strong and prevent anemia. Parsley is also rich in zinc which is highly beneficial for treating viral issues and strengthening the immune system.
Chickpea Noodle Soup
Place a large non-stick pot (preferably ceramic pot) on medium-high heat. Add the onion, carrot and celery and cook for 5-7 minutes, until the onion is soft. Add a bit of water if the vegetables start sticking to the pot.
Add the water or vegetable broth, onion powder, garlic powder, turmeric, dried parsley, dried oregano, chickpeas, and pasta. Bring the soup to a boil, the lower to a simmer and cook for 13-18 minutes until the pasta and veggies are tender. Stir in the chopped parsley and season with sea salt (if using). Serve immediately.
For more on the healing properties of dozens of different foods, check out my #1 NY Times best-selling book, Liver Rescue.
This item posted: 25-Feb-2020
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