A freezer friendly meal in soup form that is comforting, tasty and will warm you right up, plus its made out of whole foods.
Freezer friendly meals! I adore hearing those three words, it makes me feel like I have a grip on life, which let’s be honest I don’t. Sometimes I do, like when I meal prep, when I have ready to eat food in the freezer and when I feel like a boss after I workout. What can I say? I’m strange that way. Anyways. Apart from my strangeness, this soup is literally the most comforting, warm and fuzzy recipe out there. It’s super easy to make and can be adjusted to fit your needs.
The soup has less than ten ingredients and it is a complete soul-soothing, filling, gluten-free, plant-based bear hug, in soup form.
It’s the best feeling out there when you get home from work, it’s cold outside and all you have to do is pop this soup from the freezer into a soup pot. While I shower off work sweat, the soup warms up and before I know it, I have the most comforting meal in a mug or a bowl.
I know what you are wondering how does a soup with so little ingredients, no tofu, no animal protein pack so much protein per serving, it’s simple, I get a little help from my new best friend Banza pasta. Banza which is made out of chickpeas makes it super easy for me to get my plant-based protein needs filled in the form of pasta. Oh yeahhhhhh!
Before we go back to soup talk let me tell you about Banza.
Banza is naturally gluten-free, taste amazing and it has 25 grams of protein and more fiber than your everyday pasta. Seriously. I now have another excuse to say pasta is good for me.
With less than 10 ingredients and 15 minutes, you will have a bowl full of comfort food. If you want to change this up you can totally add in, kale, spinach, mushrooms, or celery.
This is the ultimate bowl of comfort food, it’s freezer friendly and perfect for these fall days.
WHAT YOU NEED
6 cups of veggie broth + 1 cup of water
2 cups of cooked Banza elbow pasta
2 cups of chopped carrots
2 tablespoons of chickpea miso + a few tablespoons of warm water
1/2 cup of green onions, roughly chopped + more for garnish
a few squeezes of lime, to serve
2 3 inch pieces of ginger, peeled and left in large pieces
salt + pepper to taste
chopped avocado to serve
WHAT STEPS TO FOLLOW
In a large soup pot, on medium heat add the veggie broth + water with the ginger. Bring up to a boil, add the chopped carrots and reduce to a simmer.
In a small bowl whisk the miso with a few tablespoons of warm water until the miso is incorporated and not clumpy. Stir half the miso into the soup, taste if it needs more salt add the rest of the miso. Check seasoning at this point and adjust with salt + pepper.
Turn off heat. Remove the ginger pieces and discard.
Add the cooked elbow pasta, the green onions.
If you are going to eat then when serving at the chopped avocado, additional green o, ion and some lime juice. If you are going to freeze than let the soup cool completely before storing in an airtight container.
If you give this recipe a try, let me know! Leave a comment and don’t forget to tag a picture with #followourpassionstyle on Instagram. I love seeing all the wonderful recipes you guys come up with!
I have not been compensated for this post. I received the samples from Banza. I was not required to use them in a recipe, but I loved this soup so much and I wanted to share it with you all. Happy Cooking!