This soup is really quick and easy to make, and it really
just hits the spot. It’s perfect as a spring or summer soup as it’s not
extremely heavy.
Ingredients:
1 tin kidney beans
1 tin chickpeas
1 cup egg noodles (you can cheat and use a packet of 2 minute
noodles)
2 cups water
¼ cup soy sauce
5 sheets nori seaweed (the kind used for sushi)
Serves 4
Add water, salt and noodles to a pot, bring to a boil and
simmer until noodles are thoroughly cooked. Add extra water if necessary during
the cooking process, you’re making a soup so there needs to be excess sauce.
Add soy sauce, kidney beans and chickpeas and cook for a
further 5 minutes on a low heat. Take off heat.
Tear your nori sheets into thin strips about 2cm (+-1inch)
by 10cm (+-4inches) and add to your soup (these will soften immediately and don’t
need to be cooked.
Your soup is now ready to serve.
Now I must say that I thought this soup was pretty good,
that was until I decided to try it with my Olive and feta loaf... let me just
say my mind was absolutely blown away.
The combination of the flavors from the soup and the
bread was simply amazing!
This has now become my number one combination of recipes to
serve to any guests brave enough to have dinner at our house.
Comments
Post a Comment