Chickpea Noodle Soup (Recipe #2)

        I was pleasantly surprised with how this soup turned out! I started the soup with celery, carrots, and onion with a little black pepper. Then, I added dried thyme, bay leaf, and nutritional yeast. Lastly, I added the vegetable broth, chickpeas, pasta, and a bit of dried parsley when it was all done. I would like to note that I felt the soup only made 4 servings rather than the 6 it mentioned with the recipe.

The nutritional yeast proved to make a great base for the soup. It made the soup creamy, which was a very nice texture. For those that are not familiar with nutritional yeast, it is not a yeast like a brewers yeast or bread yeast. This type of yeast is deactivated with the intent of being a food product that has an almost nutty, rich flavor. I read a few different articles about nutritional yeast and all of them stated that it is a very nutritious product that is rich in B vitamins and minerals. I will include a few different links down below.

Overall, I would make this soup again. Whenever I get sick or have a cold, I always want home made soup and I feel this soup would be the perfect comfort food. It would also be great to make this during the winter as something to warm you up after being in the cold.

Taste: 8/10--The broth was really nice! I felt there were too many chickpeas for my personal taste.

Level of difficulty: 1/5

Notes for next time: I think I would like to try and replace half of the chickpeas with green beans (or a different veggie).

Links for more information about nutritional yeast:

https://www.healthline.com/nutrition/nutritional-yeast

https://www.medicalnewstoday.com/articles/323245#how-to-use