Cold-Nix Soup – Chicken-Free Soup for Fighting Colds
The vegan cold-fighting soup makes its own broth from dried chickpeas and aromatic vegetables, including parsnips, celery, red onions, and garlic. Sweet potatoes, carrots, and parsley add color and nutrition. Optional whole-grain pasta helps it slip down your throat. Lemon brightens it all. Take one big bowl daily for comfort and health.
Servings Prep Time
12servings 35minutes
Cook Time Passive Time
45minutes 10minutes
Servings Prep Time
12servings 35minutes
Cook Time Passive Time
45minutes 10minutes
Ingredients
Instructions
  1. Mince garlic and set aside. Cut celery lengthwise and then across into 1/2-inch pieces. Chop onion. Turn Instant Pot on to Saute setting. Add olive oil, celery, and onion. Cook until onion is soft, about 5 minutes. Stir in garlic and turmeric.
  2. Add water to Instant Pot. Pick through and rinse chickpeas, removing any small stones or other debris. Add chickpeas and salt to Instant Pot.
  3. Scrub carrots, parsnip, and sweet potato, then peel as needed to remove any stubborn dirt or tough patches of skin. Chop into pieces about 1/2 inch across. Stir chickpea mixture and then add chopped vegetables on top without stirring. This helps chickpeas stay under the broth while cooking. Chop cabbage and add on top of other vegetables.
  4. Lock Instant Pot lid in place with the steam-escape valve closed. Pressure cook on high for 30 minutes. Let pressure release naturally.
  5. Stir in orzo. Use the Saute setting to bring soup to a boil, then turn the Instant Pot off, cover it, and let orzo cook for about 9 minutes until tender. (If you are using a different pasta, cook it for the amount of time mentioned on the package.) Stir in lemon juice and one cup chopped parsley, saving remaining parsley for garnish. Taste and adjust seasonings. Cook a little longer if the pasta is not soft.
  6. Serve Cold-Nix Soup hot in bowls, topped with parsley. Inhale the soup’s steamy fragrance as you eat it. Keeps refrigerated for a week and frozen for a year.
Recipe Notes
  • In a slow cooker: Put all ingredients except the orzo, lemons, and parsley into a slow cooker. Cover slow cooker and cook on low for about 8 hours, until chickpeas are tender. Finish soup as described above.
  • On the stove: Follow directions above, but use a big pot instead of an Instant Pot. After adding cabbage, bring soup to a boil, reduce heat so soup barely simmers, cover the pot, and cook for 3 to four hours until chickpeas are tender. Finish soup as described above.