Corn and Chickpea Pasta Soup.
My little one was sick the other week so I thought it was the perfect time to make a big batch of chicken bone broth. I wanted to turn it into something nurturing yet nourishing, using plain foods and minimal ingredients. So here we have it, a corn, chickpea and pasta soup. Oh boy it was good. And it got me thinking that it is the perfect meal for when you're trapped in the first trimester with nausea and lethargy. The combination natural fats, carbohydrates and plant protein helps to ease nausea by preventing blood sugar spikes. It’s a little salty too, which is always comforting when nausea is present.
Note: Like most soups, the taste and quality depends on your stock. I use my homemade chicken bone broth (recipe is on our instagram), but if you're not up to making it yourself, try and buy a good quality broth or stock.
- Renee
Serves 2-3
Ingredients
1 tablespoon extra virgin olive oil
1 onion, diced
2 cloves garlic, crushed
1 stalk celery, finely chopped
1 cob corn, kernels cut from cob (tinned corn works as well)
500ml broth/stock
250ml water
1 can chickpeas
200g your choice of small pasta
Fresh parsley and parmesan cheese to serve (optional)
Method
Add oil to a heavy based pot over a medium-low heat. Add the onion with a generous pinch of salt and sauté for 8 minutes. Add the garlic, celery and corn and cook for a further 5 minutes.
Add broth, water and chickpeas. Remove around 1/3 of the mixture and place it in a blender, blend until smooth. Return blended mixture to the pot, increase heat and bring to the boil. Add pasta and cook, stirring occasionally, until al dente (the pasta will continue to cook in the hot liquid so don’t over cook it).
Season with salt and pepper to taste. Add parsley and parmesan to serve.
Adjust it to you
Plant-based: Use vegetable stock and omit the Parmesan. You could also add some nutritional yeast for a cheesy taste.
Gluten-free: Use gluten free pasta or noodles. Alternatively you could omit the pasta and use 2 tins of chickpeas.
