Creamy Chickpea Soup

Ingredients

• 1 teaspoon water or oil
• 1 large onion, chopped
• 3 celery sticks, chopped
• 3 carrots, peeled and chopped
• 6 cloves of garlic, minced
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 2 teaspoons of oil or butter
• 1 tablespoon all purpose flour substitute for gluten-free flour
• 32 ounces of veggie broth
• ½ cube of a vegan bouillon cube
• 1 cup of Forager Project Cashewmilk
• 1 14.5 oz can of chickpeas, rinsed
• 6 ounces of your choice of noodles, cook according to package instructions

Prep

• Heat a large pot on medium heat. Once warm, add the water, onions, carrots, celery, garlic, and salt. Cook for 5 minutes or until the onions are translucent. Remove veggies from the pot.
• Add the oil or butter to the pot. Once it starts to melt combine the flour and whisk constantly until the roux mixture is thick and sticky. This will take about one to two minutes. Slowly add the vegetable broth and whisk until well combined.
• Add the bouillon seasoning and veggies back to the pot. Stir the soup frequently until the soup comes to a gentle boil.
• Combine the chickpeas, cooked noodles, Italian seasoning, and milk to the pot. Cook for an additional 5-7 minutes on low heat or until the chickpeas and noodles have warmed.
• Taste and add additional seasonings (salt and pepper) to taste. Divide soup into bowls and serve.