Spinach and Noodle soup

Spinach and noodle soup
1/2 C onion chopped
½ C Bell Pepper chopped
½ C Celery chopped
2 garlic cloves minced
1 jalapeno minced, seeded optional
2 TBLSP olive oil
1 can veggie broth
1 can coconut milk
2 C fresh spinach
1 can chick peas/garbonzo beans
Clear Rice noodles amount depends on amount of noodles you want*
1 Tsp turmeric
1 tsp curry
1 tsp cumin/comino powder
½ tsp nutmeg

Put olive oil in soup pot over medium heat. Toss in and cook onion, peppers, celery and garlic until onions are translucent. Add broth, and coconut milk. Bring to a simmer. Meanwhile, bring a sauce pot to boil with water. When it comes to a boil turn off heat, drop in noodles and let steep for 10 minutes or until noodles are soft. The soup should be at a simmer, drop in remaining ingredients including the spices. Simmer until spinach is wilted, drain and add noodles. Serve hot with flatbread for dipping.


*the noodles I buy are thin and come in a large package that is pre-divided into four sections. 1 section is enough for me in the soup. The noodles will absorb some of the liquid, making it thicker.

This receipe was inspired by another that my roommate prepared one day while she was sick. The base of the soup is the same as well as adding the noodles. The rest was added by me. Please enjoy! If you have any improvements or suggestions, feel free to add them to the comments! Pictures will follow as my camera is down right now!