A nourishing tomato noodle soup using spaghetti squash and chickpeas to pack in that extra flavour and sustenance.
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- 1 400g BPA-free can organic crushed tomatoes
- 2 cups of stock (or 1/2 stock cube which is suitable for your diet in 2 cups of boiling water)
- 2cm cube of ginger sliced thinly
- 1 slow roasted garlic bulb
- 1 cup of cooked chickpeas or 1 BPA-free can of organic chickpeas
- 1 head of broccoli
- 1/2 cinnamon quill
- 1 spaghetti squash
See also: A fun quiz to find out if you’re a natural born chef.
Preparing the spaghetti squash
(Adapted from a method by Kate Knox from Keane’s Organic Food)
- Slice the spaghetti squash in half length ways.
- Scoop out the seeds.
- Add 1/4 cup of water to an oven dish and place the squash face down in the dish, then cover the dish with foil and heat on stove top for 40 minutes.
- Transfer the dish to the oven and cook for a further 45 minutes at 180 degrees C.
- Once cooked, remove from the oven and then when cooled enough to touch, use a fork to scrape across the width of the squash to release the stringy spaghetti-like strips within.
- Transfer the spaghetti to a bowl (or you can transfer it to the soup about 10-15 minutes before the soup is ready to serve).
Preparing the slow-roasted garlic
(Based on Glenys Falloon’s recipe from The Alternative Kitchen: A beginners guide to cooking without dairy, soy, gluten, egg or meat)
- Slice the top of 1 bulb of organic garlic.
- Place the bulb on a piece of foil large enough to cover the entire bulb.
- Drizzle some organic olive oil over the top of the bulb.
- Cover the bulb in foil and heat in the oven at 180 degrees C for 50 minutes – 1 hour.
- Once cooked remove from foil and leave to cool.
- Once cooled, squeeze the base of the bulb pushing all the garlic out of the bulb into a bowl.
- Mash the garlic with a fork so you can mix it through the soup easier.
- To save time you can prepare many bulbs at a time, and then squeeze the garlic out and store either in your fridge or freezer to use at a later date.
Preparing the soup
- To a saucepan add the tomato, the stock (or water and dissolved stock cube), chickpeas, cinnamon quill and ginger. Heat for 10 mins to allow the ginger flavour to mix through.
- Add the broccoli and cook for a further 10 minutes.
- Stir through the slow roasted garlic and cook for 1-2 mins.
- Pour the tomato soup over the bowl of spaghetti squash noodles. Garnish with fresh coriander and serve with crusty bread if that suits your diet. (Remove cinnamon quill before serving)
Have you ever added spaghetti squash to your tomato soup before? If you make this recipe or have any thoughts to share, let me know via the comment section below.