Maybe it’s because fall is starting, or maybe it just feels like healing soup week. Today’s installment is zeama, a Moldovan noodle soup, made plant-based.
I am finding it fascinating to learn about flavors and geography. Moldova is in between Italy and Russia, so this soup has the Italian tomatoes and garlic as well as the Russian lemon and dill. A tricky balancing act!
I added some chopped up greens, as always.
If you need a healing soup today, I hope this helps you!
- 2 Tbsp olive oil
- 1 onion, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 2 Tbsp nutritional yeast
- 1 Tbsp coconut sugar
- 1 Tbsp umami/mushroom powder
- 5 cups water
- 1 cup crushed tomatoes
- 1 can chickpeas, rinsed and drained
- 1/4 package linguine or fettucine, broken into pieces
- 1 bunch kale, chopped
- 1 Tbsp lemon juice
- 1 Tbsp dill
- Salt and pepper to taste
- Parsley to garnish (optional)
In a large pot, heat the olive oil over medium-high heat. Add the onions, carrots, garlic, nutritional yeast, coconut sugar, and umami powder. Stir just for a couple of minutes to soften and wake up everything, not enough time to fry it all brown.
Next, add the water, crushed tomatoes, and chickpeas, and some salt, and bring it to a boil.
When the water is boiling, add the fettuccine and set a timer for about 10 minutes.
Half way through this 10 minutes, add the kale, lemon juice, dill, salt and pepper.
When the timer goes off, your soup is ready! Remove from the heat, give it a good stir, taste and adjust for salt/pepper/sugar/lemon, and enjoy a warm bowl of love.