Legume Noodle Soup

Time: 90 mins

Servings: 6

Calories per serving: 399

Reheating: Refridgerate, or freeze the soup. Reheat in microwave and add fresh noodles.

Ingredients

  • 80 g clarified butter (or regular butter with a dash of olive oil)
  • 2 onions
  • 10 garlic cloves
  • 1.5 tsp. tumeric
  • 1 tin chickpeas
  • 1 tin butterbeans
  • 225 g yellow split peas
  • 2 litres vegetable stock
  • 35 g parsley - chopped
  • 15 g corriander - chopped
  • 15 g dill chopped
  • 100 g spring onions
  • 150 g baby spinach
  • 100 g linguine
  • 150 g soured cream
  • 1.5 tbsp. white wine vinegar
  • 3 limes

Method

  1. fry onion and garlic in the butter for 20 mins
  2. add tumeric 0.5 tsp. salt and some pepper
  3. add chickpeas, butterbeans, split peas and stock - simmer for 35 mins (skimming froth), until peas cooked
  4. add herbs, spring oniont and spinach - cook for another 15 mins
  5. add more stock/water if necessary
  6. add noodles and cook for 10 mins
  7. stir in soured cream and vinegar
  8. serve with lime wedges
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