Ingredients
- 2 tbsp olive oil
- 3 cups water
- 1 tbsp white miso paste
- 1 vegetable bouillon cube (or 1 tsp vegetable bouillon powder)
- 6 tbsp tahini, plus extra for drizzling
- 2 tbsp nutritional yeast
- 1 tbsp wholegrain mustard, plus extra for serving if desired
- 1 cup small pasta shells, dry
- Zest and juice of 2 lemons
- 3 packed cups baby spinach
- 1 can (400 g) chickpeas, drained and rinsed
- 2 tsp red pepper flakes, or to taste
- Salt and black pepper, to taste
Optional Add-In
- Roasted broccoli
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Linked Recipes
Preparation
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the water and vegetable bouillon, bringing it to a gentle simmer.
Step 3
In a small bowl, whisk together the miso paste with a few tablespoons of the hot broth until smooth. Stir it back into the pot.
Step 4
Whisk in the tahini, nutritional yeast, and wholegrain mustard until the broth is smooth and creamy.
Step 5
Add the pasta shells and cook according to the package directions until al dente, stirring occasionally.
Step 6
Stir in the chickpeas, spinach, lemon zest, lemon juice, and red pepper flakes. Cook for 2–3 minutes, just until the spinach has wilted and the chickpeas are heated through.
Step 7
Taste and season with salt and black pepper as needed. If you'd like a thinner soup, stir in a little more hot water or vegetable broth.
Step 8
If using roasted broccoli, stir it into the soup just before serving or spoon it on top of each bowl.
Step 9
Serve warm with an extra drizzle of tahini, a small spoonful of wholegrain mustard if desired, freshly cracked black pepper, and extra lemon wedges on the side.
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